Make the most of mangoes being in season with this easy Couscous Salad recipe

200 g (1 cup) couscous
1 T (15 ml) olive oil
1 x 25 g Ina Paarman’s Liquid Chicken Stock
1 cup (250 ml) boiling water
1 ripe tomato blanched, peeled and diced
Ina Paarman’s Green Onion Seasoning
1 mango, peeled and diced
1 red chilli, finely sliced
3 T (45 ml) raw almonds, roughly chopped
1 lime, zest the skin and squeeze out the juice
½ cup (125 ml) Ina Paarman’s Lime & Coriander Dressing
Ina Paarman’s Chilli & Garlic Seasoning

Ina Paarman’s Coriander Pesto
fresh coriander leaves

How to
Place the couscous in a large bowl and stir in the olive oil. Mix the Chicken Stock into the boiling water and pour it over the couscous, whisking continuously to separate the grains.

Cover tightly with clingfilm and leave to stand for 30 minutes. After standing, fluff the couscous with a fork. It will have increased in volume and the grains will be swollen and plump.

Season the tomatoes with Green Onion Seasoning and add to the couscous together with the remaining ingredients and stir through lightly.

Taste for Seasoning. Dish up, dotted with Coriander Pesto and fresh coriander leaves.

By: Ina Paarman

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