Almond and Mango Couscous Salad

Almond and Mango Couscous Salad


  • 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


  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.

Recipe and Photo Courtesy of Almond Board of California

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