Summer Mango Couscous Bowl

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

with fresh mint & coconut yoghurt

4.7

Hands on Time: 5 - 5 minutes

Overall Time: 10 - 10 minutes

Ingredients:

From your kitchen:

  • Salt & Pepper
  • Water
Photo of Summer Mango Couscous Bowl
  1. 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.

  2. 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

  1. 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.

  2. 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

  1. 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.

  2. 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

  1. 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.

  2. 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

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

Woolies Products in this dish

Photo of Fresh Mint 80 g

Fresh Mint 80 G

Photo of Mediterranean Cucumbers 3 pk

Mediterranean Cucumbers 3 Pk

Photo of Mediterranean Cucumber

Mediterranean Cucumber

Photo of Snacking Cucumbers 180 g

Snacking Cucumbers 180 G

Photo of Fresh Mint 20 g

Fresh Mint 20 G

Photo of Mini Cucumbers 350 g

Mini Cucumbers 350 G

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