We’ve gotta admit, we didn’t know we had such a hit on our hands when we concocted this yumster. We had some whole wheat couscous on hand, some mango and just decided to experiment. But truth be told, this is pretty scrumptiously addictive, so get your taste buds ready! Sweet mango with lemon vinaigrette, crunchy cabbage, creamy avocado and chickpeas with healthy carb- whole wheat couscous makes this stellar!
This dish is super satisfying (and reminds us of some of our quinoa dishes like our One-Pot Black Bean & Quinoa Chili with Avocados, our Quick & Creamy Quinoa with Beans & Spinach, Greek Quinoa Salad, and our Breakfast Quin0a Nibbles) and is loaded with phytonutrients, fiber, has protein and makes the perfect side to grilled chicken or grilled fish with a side salad.
Mango Couscous with Chickpeas & Avocado
Mango Couscous with Chickpeas & Avocado
Serves 12
Ingredients:
3/4 cup whole wheat couscous, dry
3/4 cup water
1-1/2 teaspoon olive oil with lemon infused (alternatively, use 1-1/2 teaspoons olive oil and 2 teaspoons juice from a lemon)
2 teaspoons red wine vinegar
Sea salt, to taste
1 mango
1 can of chick peas
1 avocado
3/4 cup slivered cabbage
Directions:
Microwave water and couscous in microwave safe bowl for about 3-1/2 minutes. Fluff with fork.
Add olive oil and wine vinegar to couscous, stir well and fluff. If using fresh lemon, add the juice now and add more to taste if you’d like. Add salt to taste.
Drain chickpeas and mix in the couscous. Dice Mango and avocado. Stir mango and cabbage into couscous. Add avocado to the mixture. Serve or chill and serve.
Nutrition Facts per serving (1 serving is a generous 1/2 cup): 110 Calories, 3 g fat, 16 g carbohydrate, 5 g protein, 5 g fiber, 4 g sugar, 86 mg sodium
- Mango Couscous with Chickpeas & Avocado
- Serves 6
- ¾ cup whole wheat couscous, dry
- ¾ cup water
- 1-1/2 teaspoon olive oil with lemon infused (alternatively, use 1-1/2 teaspoons olive oil and 2 teaspoons juice from a lemon)
- 2 teaspoons red wine vinegar
- Sea salt, to taste
- 1 mango
- 1 can of chick peas
- 1 avocado
- ¾ cup slivered cabbage
- Microwave water and couscous in microwave safe bowl for about 3-1/2 minutes. Fluff with fork.
- Add olive oil and wine vinegar to couscous, stir well and fluff. If using fresh lemon, add the juice now and add more to taste if you’d like. Add salt to taste.
- Drain chickpeas and mix in the couscous. Dice Mango and avocado. Stir mango and cabbage into couscous. Add avocado to the mixture. Serve or chill and serve.