Couscous – Mango – Salad
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g couscous
- 250 ml vegetable stock
- 1 mango (s)
- 40 g cane suar
- 3 tablespoon balsamic vinegar
- 10 g iner
- 2 shallot (s)
- 1 clove garlic
- 3 tablespoon oil (sesame oil)
- 1 red pepper (s)
- 1 bell pepper (s), green
- 30 g pumpkin seeds, roasted
- Seasoned Salt
- Chili powder
Print Recipe
Pin Recipe Instructions
- Put the couscous in a bowl, pour 125 ml of vegetable stock over it, cover with a lid and leave to soak for 5 minutes until the liquid is absorbed. Peel and dice the mango and mix the pulp with the couscous.
- Melt the cane sugar in a pan, stirring constantly, deglaze with vinegar and fill up with the remaining vegetable stock. Stir until the sugar mass has dissolved. Add shallot cubes, finely chopped garlic, sesame oil, finely chopped ginger and diced peppers and stew until al dente.
- Add the couscous, mix well and season with herb salt. Season with roasted pumpkin seeds and some chili powder and serve lukewarm.
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