This mango salad will definitely be your groove, Chef! Steamed couscous is loaded with oven-roasted sweet potato & baby onions, spiced with NOMU Moroccan Rub. Tangy baby tomatoes, sweet dried mango, & toasted seeds, drizzled with a zesty tahini dressing will make you want to eat, eat, eat… eat sum more.
Moroccan Dried Mango Salad
Moroccan Dried Mango Salad
with crispy lentils
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Onions
- Baby Tomatoes
- Couscous
- Dried Mango
- Lemon Juice
- NOMU Moroccan Rub
- Pumpkin & Sunflower Seed Mix
- Sweet Potato Chunks
- Tahini
- Tinned Lentils
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
SWEET ON SWEET POTATOES
Preheat the oven to 200°C. Spread the sweet potato pieces and the halved onions on a roasting tray. Coat in oil, the NOMU rub, and season. Roast until crispy, 25-30 minutes (shifting halfway).
STEAMED Couscous
Boil the kettle. Place the Couscous in a bowl with 75ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
TOASTY SEEDS
Place the seed mix in a pan (with a lid) over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY LENTILS
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained lentils until golden and crispy, 6-8 minutes (shifting occasionally). Remove from the pan, season and set aside.
Tahini DRESSING
When the roast has 10 minutes left, remove the tray from the oven and flip the onions cut-side up. Return to the oven for the remaining time. In a small bowl, combine the Tahini with the lemon juice (to taste), a sweetener (to taste), a drizzle of olive oil and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
ALMOST DONE
Once the Couscous is done, toss with the crispy lentils, the quartered tomatoes, the chopped mango, the roasted veg and ½ the tahini dressing.
DINNER’S READY!
Serve up the loaded Couscous and drizzle with the remaining dressing. Garnish with the toasted seeds and there you have it!
SWEET ON SWEET POTATOES
Preheat the oven to 200°C. Spread the sweet potato pieces and the halved onions on a roasting tray. Coat in oil, the NOMU rub, and season. Roast until crispy, 25-30 minutes (shifting halfway).
STEAMED Couscous
Boil the kettle. Place the Couscous in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
TOASTY SEEDS
Place the seed mix in a pan (with a lid) over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY LENTILS
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained lentils until golden and crispy, 6-8 minutes (shifting occasionally). Remove from the pan, season and set aside.
Tahini DRESSING
When the roast has 10 minutes left, remove the tray from the oven and flip the onions cut-side up. Return to the oven for the remaining time. In a small bowl, combine the Tahini with the lemon juice (to taste), a sweetener (to taste), a drizzle of olive oil and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
ALMOST DONE
Once the Couscous is done, toss with the crispy lentils, the quartered tomatoes, the chopped mango, the roasted veg and ½ the tahini dressing.
DINNER’S READY!
Serve up the loaded Couscous and drizzle with the remaining dressing. Garnish with the toasted seeds and there you have it!
SWEET ON SWEET POTATOES
Preheat the oven to 200°C. Spread the sweet potato pieces and the halved onions on a roasting tray. Coat in oil, the NOMU rub, and season. Roast until crispy, 30-35 minutes (shifting halfway).
STEAMED Couscous
Boil the kettle. Place the Couscous in a bowl with 225ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
TOASTY SEEDS
Place the seed mix in a pan (with a lid) over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY LENTILS
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained lentils until golden and crispy, 8-10 minutes (shifting occasionally). Remove from the pan, season and set aside.
Tahini DRESSING
When the roast has 10 minutes left, remove the tray from the oven and flip the onions cut-side up. Return to the oven for the remaining time. In a small bowl, combine the Tahini with the lemon juice (to taste), a sweetener (to taste), a drizzle of olive oil and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
ALMOST DONE
Once the Couscous is done, toss with the crispy lentils, the quartered tomatoes, the chopped mango, the roasted veg and ½ the tahini dressing.
DINNER’S READY!
Serve up the loaded Couscous and drizzle with the remaining dressing. Garnish with the toasted seeds and there you have it!
SWEET ON SWEET POTATOES
Preheat the oven to 200°C. Spread the sweet potato pieces and the halved onions on a roasting tray. Coat in oil, the NOMU rub, and season. Roast until crispy, 30-35 minutes (shifting halfway).
STEAMED Couscous
Boil the kettle. Place the Couscous in a bowl with 300ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
TOASTY SEEDS
Place the seed mix in a pan (with a lid) over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY LENTILS
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained lentils until golden and crispy, 8-10 minutes (shifting occasionally). Remove from the pan, season and set aside.
Tahini DRESSING
When the roast has 10 minutes left, remove the tray from the oven and flip the onions cut-side up. Return to the oven for the remaining time. In a small bowl, combine the Tahini with the lemon juice (to taste), a sweetener (to taste), a drizzle of olive oil and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
ALMOST DONE
Once the Couscous is done, toss with the crispy lentils, the quartered tomatoes, the chopped mango, the roasted veg and ½ the tahini dressing.
DINNER’S READY!
Serve up the loaded Couscous and drizzle with the remaining dressing. Garnish with the toasted seeds and there you have it!
Frequently Asked Questions
What is the preparation time for Moroccan Dried Mango Salad?
The preparation time for Moroccan Dried Mango Salad with crispy lentils is between 25 and 45 minutes.
What is the total time required to make Moroccan Dried Mango Salad with crispy lentils?
The total time required to make Moroccan Dried Mango Salad with crispy lentils is between 40 and 55 minutes.
How many servings does Moroccan Dried Mango Salad provide?
4 servings
What are the main ingredients in Moroccan Dried Mango Salad?
Baby Onions, Baby Tomatoes, Couscous, Dried Mango, Lemon Juice, NOMU Moroccan Rub, Pumpkin & Sunflower Seed Mix, Sweet Potato Chunks, Tahini, Tinned Lentils
What is the nutritional information of Moroccan Dried Mango Salad?
Calories: 970, Carbs: 181 grams, Fat: grams, Protein: 38.7 grams, Sugar: 55.6 grams, Salt: 663 grams
How do I prepare Moroccan Dried Mango Salad?
DINNER’S READY!: Serve up the loaded couscous and drizzle with the remaining dressing. Garnish with the toasted seeds and there you have it! ALMOST DONE: Once the couscous is done, toss with the crispy lentils, the quartered tomatoes, the chopped mango, the roasted veg and ½ the tahini dressing. TAHINI DRESSING: When the roast has 10 minutes left, remove the tray from the oven and flip the onions cut-side up. Return to the oven for the remaining time. In a small bowl, combine the tahini with the lemon juice (to taste), a sweetener (to taste), a drizzle of olive oil and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside. CRISPY LENTILS: Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained lentils until golden and crispy, 6-8 minutes (shifting occasionally). Remove from the pan, season and set aside. TOASTY SEEDS: Place the seed mix in a pan (with a lid) over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. STEAMED COUSCOUS: Boil the kettle. Place the couscous in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. SWEET ON SWEET POTATOES: Preheat the oven to 200°C. Spread the sweet potato pieces and the halved onions on a roasting tray. Coat in oil, the NOMU rub, and season. Roast until crispy, 25-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Moroccan Dried Mango Salad?
Baby Onions, Baby Tomatoes, Couscous, Dried Mango, Lemon Juice, NOMU Moroccan Rub, Pumpkin & Sunflower Seed Mix, Sweet Potato Chunks, Tahini, Tinned Lentils
How many calories does Moroccan Dried Mango Salad have?
970 calories
How much fat content does Moroccan Dried Mango Salad have?
grams
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