Couscous is whole grain based, and its texture is great for fruity or herb-based salads. We are making couscous salad with mango, because we want more excuses to eat mangoes every day.
1 cup- Couscous
1 cup- Hot water
1 tsp- Butter
3.4 tsp- Salt
2 tsp- Lime juice
2 cups- Cubed mangoes (preferably sweet and tart)
3/4 cup coarsely grated- Fresh coconut
3 tbsp- Chopped almonds
2 tbsp- Sunflower seeds or pumpkin seeds
2 tsp- Red chili flakes
1/2 cup- Finely diced red onions
1 cup- Finely chopped mint leaves
* Mix butter, salt and lime juice to the hot water, dissolve well and pour over couscous in a wide bowl. Cover and let it soak for 10 minutes. Fluff up with a fork when it cools. Keep aside.
* Mix the mango cubes, onions, mint, chili flakes and the chopped almonds and sunflower seeds together. Toss to mix well.
* Mix the mango mixture with the couscous and fold in the grated coconut or the tender coconut chips. Adjust seasoning and serve on a large platter. Sprinkle some more coconut chips and chopped mint over it to garnish.