Mango and Couscous Salad

Make the most of Mangos when in season. Our Lime & Coriander Dressing does make a big difference, as it cuts the sweetness of the mango and binds the grains of couscous. The nuts are great for texture.



  • 200 g (1 cup) couscous
  • 1 T (15 ml) olive oil
  • 1 x 25 g Ina Paarman’s Liquid Chicken Stock
  • 1 cup (250 ml) boiling water
  • 1 ripe tomato blanched, peeled and diced
  • Ina Paarman’s Green Onion Seasoning
  • 1 mango, peeled and diced
  • 1 red chilli, finely sliced
  • 3 T (45 ml) raw almonds, roughly chopped
  • 1 lime, zest the skin and squeeze out the juice
  • ½ cup (125 ml) Ina Paarman’s Lime & Coriander Dressing
  • Ina Paarman’s Chilli & Garlic Seasoning


  • Ina Paarman’s Coriander Pesto
  • fresh coriander leaves

Place the couscous in a large bowl and stir in the olive oil. Mix the Chicken Stock into the boiling water and pour it over the couscous, whisking continuously to separate the grains. Cover tightly with clingfilm and leave to stand for 30 minutes. After standing, fluff the couscous with a fork. It will have increased in volume and the grains will be swollen and plump. Season the tomatoes with Green Onion Seasoning and add to the couscous together with the remaining ingredients and stir through lightly. Taste for Seasoning. Dish up, dotted with Coriander Pesto and fresh coriander leaves.

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