Recipe

December 21, 2010

Mango & Pine Nut Couscous Salad Recipe

Recipe:

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Step 1: Put the couscous in a large heatproof bowl. Pour the boiling water overtop and let stand until water is absorbed, about 5 minutes. Fluff the couscous with a fork. Set aside.

Step 2: Heat the olive oil in a large pot on medium heat. Add the cabbage and cook until softened, about 5 minutes.

Step 3: Reduce heat to low. Push the cabbage to the sides of the pot and add the butter to the middle of the pot, to melt. Add the curry powder, chili powder, salt and garlic to the melted butter. Stir and cook until the spices are fragrant.

Step 4: Add the yogurt and stir in through the spices and cabbage. Quickly mix in the couscous and pine nuts and stir until the spices are evenly blended. Remove from heat.

Step 5: Mix in the vinegar, mango and drizzle of olive oil. Garnish with parsley if desired.

Ingredients

2 cups dry couscous
2 cups boiling water
1 tbsp olive oil
2 cups thinly sliced and chopped red cabbage
2 tbsp unsalted butter
2 tsp curry powder
1 tsp salt
1/2 tsp finely chopped garlic
1/3 cup plain yogurt
1/2 cup pine nuts
2 tbsp cider vinegar or rice wine vinegar
3/4 cup peeled, pitted, finely chopped mango
Drizzle of olive oil
2 tsp finely chopped parsley for garnish (optional)

Directions

Yield:

Step 1: Put the couscous in a large heatproof bowl. Pour the boiling water overtop and let stand until water is absorbed, about 5 minutes. Fluff the couscous with a fork. Set aside.

Step 2: Heat the olive oil in a large pot on medium heat. Add the cabbage and cook until softened, about 5 minutes.

Step 3: Reduce heat to low. Push the cabbage to the sides of the pot and add the butter to the middle of the pot, to melt. Add the curry powder, chili powder, salt and garlic to the melted butter. Stir and cook until the spices are fragrant.

Step 4: Add the yogurt and stir in through the spices and cabbage. Quickly mix in the couscous and pine nuts and stir until the spices are evenly blended. Remove from heat.

Step 5: Mix in the vinegar, mango and drizzle of olive oil. Garnish with parsley if desired.

Photographer:

Mark Burstyn

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