Couscous Salad with Mangoes
This salad was adapted from Marcus Samuelsson’s recipe in “The Soul of a New Cuisine” and is a very refreshing addition to a summer menu.
1 c. couscous, cooked
1 clove garlic, minced
1 T. grapeseed oil
1 jalepeno pepper, minced
1 mango, peeled and cubed
1/2 c. chopped basil and more leaves for garnish
1/2 c. chopped parsley
1/4 c. lime juice, or to taste, plus wedges for garnish
salt and pepper, to taste
1/2 c. toasted pine nuts, more for garnish
In a bowl, pour 1 cup boiling water over couscous, cover and let rest 10 minutes. Fluff with a fork.
Sauté garlic and jalepeno in oil, just enough to bring out the flavours, but not to brown them. Add mango cubes and just barely heat through. Add to cooked couscous and toss with basil, lime juice and pine nuts. Season to taste with salt, pepper and more lime juice. Garnish with wedges of lime, pine nuts and basil leaves. Serve cold or at room temperature. Makes 6 servings.