Almond and Mango Couscous Salad

Ingredients

Vinaigrette:
• 3 tablespoons rice vinegar
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1/8 teaspoon crushed red pepper flakes
• 2 cloves garlic, chopped
• 1/4 cup chopped fresh cilantro

Couscous Salad:
• 1 tablespoon olive oil
• 1 3/4 cups pearl (Israeli) couscous
• 2 cups water
• 1 mango, peeled, pitted and diced
• 1/2 cup sliced green onions
• 1/2 cup diced red bell pepper
• 1/2 cup golden raisins
• 1 cup sliced almonds, toasted
• 1/2 cup crumbled feta cheese

Instructions

1. For 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.
2. For salad: In a medium saucepan cook 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.
3. 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.