Pearl Couscous Salad

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


  • 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


  • ¼ cup white wine vinegar
  • ¼ cup olive oil
  • 1-2 tsp Dijon mustard


  1. 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.
  2. When the couscous is cool, transfer to a large bowl and stir through mango, avocado, cucumber and red onion.
  3. In a jug, combine vinegar, oil and mustard. Season to taste. Pour dressing over couscous mix and toss well.
  4. 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.

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