DistributorsSalsas & sides · CRESPO KITCHEN
Pearl couscous salad with mango and almonds
Pearl couscous with mango, raisins, almonds and feta in a cilantro dressing.
35 min approx.Fresh mango
© 2026 National Mango BoardIngredients
- 1¾ cups pearl couscous
- 1 tablespoon olive oil
- 2 cups water
- 1 mango, peeled and diced
- ½ cup sliced green onions
- ½ cup diced red bell pepper
- ½ cup golden raisins
- 1 cup toasted sliced almonds
- ½ cup crumbled feta
- ¼ cup extra virgin olive oil for the dressing
- 3 tablespoons rice vinegar
- ½ teaspoon salt
- A small pinch of crushed red pepper
- 2 garlic cloves, chopped
- ¼ cup chopped cilantro
Method
- Whisk the dressing olive oil, vinegar, salt, red pepper, garlic and cilantro together; refrigerate.
- Toast the couscous in 1 tablespoon oil over medium-low heat for 1 minute. Add water, cover and simmer about 10 minutes until absorbed.
- Fluff and let cool slightly, then mix with dressing, mango, green onions, bell pepper and raisins.
- Cover and chill for at least 1 hour. Add almonds and feta just before serving.
Research sources
Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:
Recipe credit: National Mango Board