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 Potato Chunks - 200g
Baby Onions - 3
NOMU Moroccan Rub - 10ml
Couscous - 75ml
Pumpkin & Sunflower Seed Mix - 10g
Tinned Lentils - 60g
Tahini - 20ml
Lemon Juice - 10ml
Baby Tomatoes - 80g
Dried Mango - 20g
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 Potato Chunks - 400g
Baby Onions - 6
NOMU Moroccan Rub - 20ml
Couscous - 150ml
Pumpkin & Sunflower Seed Mix - 20g
Tinned Lentils - 120g
Tahini - 40ml
Lemon Juice - 20ml
Baby Tomatoes - 160g
Dried Mango - 40g
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 Potato Chunks - 600g
Baby Onions - 9
NOMU Moroccan Rub - 30ml
Couscous - 225ml
Pumpkin & Sunflower Seed Mix - 30g
Tinned Lentils - 180g
Tahini - 60ml
Lemon Juice - 30ml
Baby Tomatoes - 240g
Dried Mango - 60g
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!
Sweet Potato Chunks - 800g
Baby Onions - 12
NOMU Moroccan Rub - 40ml
Couscous - 300ml
Pumpkin & Sunflower Seed Mix - 40g
Tinned Lentils - 240g
Tahini - 80ml
Lemon Juice - 40ml
Baby Tomatoes - 320g
Dried Mango - 80g
Woolies Products in this dish
