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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Summer Mango Couscous Bowl?
The preparation time for Summer Mango Couscous Bowl with fresh mint & coconut yoghurt is between 5 and 5 minutes.
What is the total time required to make Summer Mango Couscous Bowl with fresh mint & coconut yoghurt?
The total time required to make Summer Mango Couscous Bowl with fresh mint & coconut yoghurt is between 10 and 10 minutes.
How many servings does Summer Mango Couscous Bowl provide?
4 servings
What are the main ingredients in Summer Mango Couscous Bowl?
Coconut Yoghurt, Couscous, Cucumber, Fresh Mint, Green Leaves, Mango Chunks, Piquanté Peppers, Toasted Coconut Flakes
What is the nutritional information of Summer Mango Couscous Bowl?
Calories: 467, Carbs: 72 grams, Fat: grams, Protein: 12.7 grams, Sugar: 25.1 grams, Salt: 90.3 grams
How do I prepare Summer Mango Couscous Bowl?
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.
What should be prepared from my kitchen to make Summer Mango Couscous Bowl?
Coconut Yoghurt, Couscous, Cucumber, Fresh Mint, Green Leaves, Mango Chunks, Piquanté Peppers, Toasted Coconut Flakes
How many calories does Summer Mango Couscous Bowl have?
467 calories
How much fat content does Summer Mango Couscous Bowl have?
grams
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