Mango and Almond Couscous Salad

Servings: 6
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Recipe Categories: Vegetarian, Salad, Appetizers & Side Dishes


1/2 cup crumbled feta cheese
1 cup sliced almonds, toasted
1/2 cup golden raisins
1/2 cup diced red bell pepper
1/2 cup sliced green onions
1 mango, peeled, pitted and diced
2 cups water
1 3/4 cup pearl (Israeli) couscous
1 tablespoon olive oil
1/4 cup chopped fresh cilantro
2 cloves garlic, chopped
1/8 pinch or dash crushed red pepper flakes
1/2 teaspoon salt
1/4 cup extra virgin olive oil
3 tablespoons rice vinegar


For the vinaigrette, 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. For the salad, 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.