Mango, Almond, and Cous Cous Salad

  • 1/2 cup Crumbled feta cheese
  • 1 cup Sliced and toasted almonds
  • 1/2 cup Golden raisins
  • 1/2 cup Red bell pepper, diced
  • 1/2 cup Green onion, sliced
  • 1 Mango (peeled, pitted and diced)
  • 2 cups Water
  • 1 3/4 cup Pearl (Israeli) Couscous
  • 1 tablespoon Olive oil
  • 1/4 cup Fresh cilantro, chopped
  • 2 cloves Garlic, chopped
  • 1 dash 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 the 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.