Mango and Almond Couscous Salad

Mango and Almond Couscous Salad
Servings: 6
Prep Time: 20 minutes | Cook Time: 15 minutes

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.


Nutritional analysis per serving: Calories 348; Protein 8 g; Carbohydrates 24 g; Fat 27 g; 65% Calories from Fat; Cholesterol 11 mg; Sodium 326 mg; Potassium 408 mg; Fiber 3 g

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