Wednesday, January 27, 2016

Couscous salad with mango and avocado

I am often teased by people around me for consuming too much '' golden brown'' stuff.  You know, all things  battered and fried.

This year, I tried to put more colors  and flavours into my plate.

So far, I've been seeing lots of  green, yellow, red and hues that brighten up my day and clear my conscience .

It's my first time cooking couscous. The whole dish turns out not only pretty but was surprisingly easy and yummy ! It's quite healthy too. What's not to like?

Couscous salad
Serves 4


200 g whole-wheat couscous
1 medium sized mango, flesh cubed
1 large avocado, seeded and cubed
300 g cherry tomatoes, cut into half
2 limes, preferably organic
olive oil
1 can corn kernels
3 cloves of garlic, minced
4 bacon
1 red chili pepper, seeded chopped
20 g Feta cheese
a handful of coriander leaves

 1. Cook couscous according to package's instruction. Set aside.
 2.  Put cubed mango, avocado, sliced tomatoes and chilis pepper into a large salad bowl.  Thoroughly wash and  pat  dry both limes . Add  lime  rinds into the salad bowl.
 3. Then, squeeze out the juice. Carefully  toss everything.
 5.In a small pan, fry bacon in a bit of olive oil. Once brown and slightly crispy, add in minced garlic. Keep cooking until garlic is toasted and aromatic. Take bacon out if the pan and roughly chop. Add into the  salad bowl. Dump toasted garlic and the oil into the bowl.

6.  Then add in cooked couscous, corn and feta cheese.
7.  Carefully mix everything. Season with salt and pepper and garnish with chopped coriander .

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