Toasted Couscous and Mango Salad with Lime Dressing
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Toasted Couscous and Mango Salad with Lime Dressing Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 4-6 servings
Ingredients
  • 1 cup low-sodium chicken stock or water
  • 2 tablespoons vegetable oil
  • 1 cup couscous
  • ¼ cup lime juice
  • 1 teaspoon pickled diced jalapeno peppers
  • ¾ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup cilantro leaves
  • ½ cup olive oil
  • 1 red or green bell pepper, seeded and chopped
  • 1 mango, peeled, pitted and diced
  • 1 (15-ounce) can black beans, drained and rinsed
  • 2 green onions, sliced
  • Mixed salad greens
  • 1 avocado, halved, pitted, peeled and sliced into thin strips
Instructions
  1. Place the stock or water in a medium saucepan over medium-high heat. Meanwhile, place the vegetable oil in a medium skillet over medium-high heat. When the skillet is hot, add the couscous and stir quickly to evenly toast. This will take no more than a minute.
  2. Transfer the toasted couscous to the boiling stock. Turn off the heat, cover and allow to sit undisturbed for 8-10 minutes or until the liquid had been absorbed. Uncover, fluff with a fork and allow to cool.
  3. Place the lime juice, jalapenos, cumin, salt, pepper and cilantro in a food processor. Process to chop. With the blade running, slowly add the olive oil. Process until smooth.
  4. When the couscous has cooled, transfer to a serving bowl and add the bell peppers, mango, black beans and onions. Toss to mix and drizzle with the dressing. Toss again and serve over mixed salad greens. Garnish with the avocado.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/lettuce-eat-salad/