This lunch is a beachy, summer holiday on a plate, Chef! Sweet, juicy mango chunks adorn a bed of fluffy couscous, together with refreshing rounds of cucumber, greens, & piquanté peppers. Garnished with toasted coconut flakes, fresh mint & a creamy coconut yoghurt.
Summer Mango Couscous Bowl
Summer Mango Couscous Bowl
with fresh mint & coconut yoghurt
Hands on Time: 5 - 5 minutes
Overall Time: 10 - 10 minutes
Ingredients:
- Coconut Yoghurt
- Couscous
- Cucumber
- Fresh Mint
- Green Leaves
- Mango Chunks
- Piquanté Peppers
- Toasted Coconut Flakes
From your kitchen:
- Salt & Pepper
- Water
STEAMED COUSCOUS
Boil the kettle. Place the couscous in a bowl with about 75ml of boiling water. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. Toss through the diced cucumber, the rinsed green leaves, the coconut flakes, and the drained peppers.
MMMANGO!
Top the loaded couscous with the mango chunks. Drizzle over the coconut yoghurt. Garnish with the chopped mint.
Couscous - 75ml
Cucumber - 100g
Green Leaves - 10g
Toasted Coconut Flakes - 10g
Piquanté Peppers - 20g
Mango Chunks - 80g
Coconut Yoghurt - 50ml
Fresh Mint - 3g
STEAMED COUSCOUS
Boil the kettle. Place the couscous in a bowl with about 150ml of boiling water. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. Toss through the diced cucumber, the rinsed green leaves, the coconut flakes, and the drained peppers.
MMMANGO!
Top the loaded couscous with the mango chunks. Drizzle over the coconut yoghurt. Garnish with the chopped mint.
Couscous - 150ml
Cucumber - 200g
Green Leaves - 20g
Toasted Coconut Flakes - 20g
Piquanté Peppers - 40g
Mango Chunks - 160g
Coconut Yoghurt - 100ml
Fresh Mint - 5g
STEAMED COUSCOUS
Boil the kettle. Place the couscous in a bowl with about 225ml of boiling water. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. Toss through the diced cucumber, the rinsed green leaves, the coconut flakes, and the drained peppers.
MMMANGO!
Top the loaded couscous with the mango chunks. Drizzle over the coconut yoghurt. Garnish with the chopped mint.
Couscous - 225ml
Cucumber - 300g
Green Leaves - 30g
Toasted Coconut Flakes - 30g
Piquanté Peppers - 60g
Mango Chunks - 240g
Coconut Yoghurt - 150ml
Fresh Mint - 8g
STEAMED COUSCOUS
Boil the kettle. Place the couscous in a bowl with about 300ml of boiling water. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. Toss through the diced cucumber, the rinsed green leaves, the coconut flakes, and the drained peppers.
MMMANGO!
Top the loaded couscous with the mango chunks. Drizzle over the coconut yoghurt. Garnish with the chopped mint.
Couscous - 300ml
Cucumber - 400g
Green Leaves - 40g
Toasted Coconut Flakes - 40g
Piquanté Peppers - 80g
Mango Chunks - 1
Coconut Yoghurt - 200ml
Fresh Mint - 10g
Woolies Products in this dish
