Jacqui Toumbas' Pearl Couscous Mango Salad w/ Chilli Chimichurri

 

INGREDIENTS

  • 250g pearl couscous - cooked

  • 1 mango - sliced

  • 50g feta - crumbled

  • 1 red chilli

  • ½ bunch coriander

  • ½ bunch mint

  • 2 cups spinach

  • ¼ cup Phileos extra virgin olive oil

  • 1 lime

  • Salt

METHOD

  • Combine the chilli, half the mint, coriander, half the spinach, lime juice, salt and olive oil in a blender. Blend well. 

  • Once the couscous is cooked, mix half the chimichurri through and allow to cool (add more according to taste). 

  • To serve; place a bed of spinach down and top with the chimichurri couscous, top with slices of mango, crumbled feta and fresh mint leaves.

    *store the remaining chimichurri in an airtight container in the fridge for your next salad, or use it as a sauce over red meat, roasted vegetables or fried eggs!

Recipe & Images by Jacqui Toumbas @jacquitoumbas

RecipesLou Wilson