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directions:
In a small bowl, whisk vinegar, oil, salt, crushed red pepper and
garlic until combined. Stir in cilantro and cover and refrigerate
until ready to use. In a medium saucepan cook couscous for 1
minute in oil over medium-low heat to lightly toast, stirring
frequently. Add water and reduce heat to low, and simmer
covered for 10 minutes or until liquid is absorbed. Fluff with
a fork and let cool slightly. To assemble, transfer couscous to a
large bowl and stir in dressing, mango, green onions, bell pepper
and raisins; cover and chill for at least 1 hour. Just before serving
sprinkle with almonds and feta.
Contributed by The National Mango Board
mango and almond
couscous salad
Makes 6 servings
Prep time: 20 minutes
Cooking time: 15 minutes
ingredients:
½ cup crumbled feta cheese
1 cup sliced almonds, toasted
½ cup golden raisins
½ cup diced red bell pepper
½ cup sliced green onions
1 mango, peeled, pitted and diced
2 cups water
1 ¾ cup pearl (Israeli) couscous
1 tablespoon olive oil
¼ cup chopped fresh cilantro
2 cloves garlic, chopped
⅛ pinch or dash crushed red pepper flakes
½ teaspoon salt
¼ cup extra virgin olive oil
3 tablespoons rice vinegar
