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Mango Couscous Salad

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Mango Couscous Salad

with cucumber, green beans and a herbed avocado sauce

Informations supplémentaires
25 min. | 805 kcal | easy | Express, Vegetarian | Printable version
1. Cook the couscous Bring a pot of water to a boil. Cook the couscous 5-7 minutes until tender. Trim the ends of the green beans and cut in 2. Add to the pot of water with the edamame 1-2 minutes before the couscous is done cooking. Drain and rinse under cold water to cool.
2. Setup Thinly slice the cucumber. Cut the mango into cubes. Zest the lime.
3. Make the sauce Mix the guacamole with the sour cream, herbs, lime zest, juice of half a lime and 1/4 2P | 1/3 3P cup of oil** in a food processor. Pulse and add oil as needed to achieve the desired consistency. Add salt and pepper to taste.
4. Toast the almonds Heat a skillet over medium high heat. Roast the almonds 3-4 minutes until browned. Remove from the skillet.
5. Plate your dish Mix the couscous with all the ingredients and the sauce. Top with the fried onions. Bon appétit!
180gCouscous pearled
120gEdamame
1unitMango(s)
120gGreen Beans
1unitLebanese Cucumber(s)
1unitFresh Mint and Parsley
43mlSour Cream
57gGuacamole
1unitLime
30gSlivered Almonds
20gFried Onions
What you need pot, strainer, bowl
805 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 124g
41%
fat 27g
42%
cholesterol 0mg
fiber 24g
96%
protein 25g
saturated 3g
15%
sodium 332mg
14%
sugar 33g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg