Savour the vibrant combination of juicy mango and hearty whole grain pearl couscous in this refreshing and nutritious salad, perfect for a light and satisfying side dish.
Serves: 8 as a side dish | Total Time: 30 mins
Ingredients
- 800ml Campbell’s Real Stock Salt Reduced Vegetable
- 400g whole grain or whole wheat pearl couscous or quinoa
- 2 mangos, peeled and sliced
- 2 avocados, peeled and sliced
- 2 Lebanese cucumbers, peeled into ribbons
- 1 red onion, finely chopped
- 1 butter lettuce, leaves separated & rinsed
Dressing:
- ¼ cup white wine vinegar
- ¼ cup olive oil
- 1-2 tsp Dijon mustard
Method
- Bring Campbell’s Real Stock to boil in a medium-to-large saucepan. Add couscous, cover and simmer gently for 10 min stirring occasionally until liquid is absorbed and couscous is cooked through.
- When the couscous is cool, transfer to a large bowl and stir through mango, avocado, cucumber and red onion.
- In a jug, combine vinegar, oil and mustard. Season to taste. Pour dressing over couscous mix and toss well.
- To serve, line a serving platter with the butter lettuce leaves, spoon the couscous mix over the top.
Recipe and image kindly provided by Campbell’s.