Mango Couscous

Name: Mango Couscous
Ingredients: 3 cups couscous; 3 cups vegetable stock; 1/2 teaspoon turmeric; 2 cups diced mango (about 3 ataulfo mangoes); 3 teaspoons finely chopped fresh mint; 1 cup pine nuts, toasted; 3/4 cup diced red onion; zest and juice of one orange; 1 tablespoon white wine vinegar; 1/2 cup olive oil; 2 tablespoons chopped parsley

11 ingredients

2 steps

Ingredients

3 cups couscous
3 cups vegetable stock
1/2 teaspoon turmeric
2 cups diced mango (about 3 ataulfo mangoes)
3 teaspoons finely chopped fresh mint
1 cup pine nuts, toasted
3/4 cup diced red onion
zest and juice of one orange
1 tablespoon white wine vinegar
1/2 cup olive oil
2 tablespoons chopped parsley

Directions

1

In a medium-sized pot, combine the vegetable stock and turmeric. Bring to a boil. Stir in the couscous, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork. Add to a large bowl with mango, onion and pine nuts.
2

In a smaller bowl, combine orange juice and zest, vinegar, mint, and parsley. Slowly pour in the olive oil while whisking. Pour over couscous salad and toss. Adjust for salt and pepper and serve immediately. Can be made a few hours ahead and served at room temperature.

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