Toasted Couscous With Grilled Mango And Zucchini Recipe

Recipe By Slurrp

Toasted Couscous with Grilled Mango and Zucchini is a vibrant and flavorful side dish that is perfect for summer barbecues. This dish features fluffy toasted couscous tossed with grilled mango, zucchini, and a tangy dressing. The couscous is cooked until golden and fragrant, then combined with the grilled fruits and vegetables. The result is a delicious combination of sweet and smoky flavors, with a hint of tanginess from the dressing. Serve this dish as a side to grilled meats or as a light vegetarian main course.

3.8
16 Rating -
Rate
5minstotal
20minsPrep
23minsCook
5m.total
20m.Prep
23m.Cook
Toasted Couscous With Grilled Mango And Zucchini
plan
Bookmark

ingredients serve

Ingredients for Toasted Couscous With Grilled Mango And Zucchini Recipe

  • 1/4 cup Couscous
  • 1/4 Mango, Sliced
  • 1/4 Zucchini, Sliced
  • 0.06 cup Red Onion, Thinly Sliced
  • 0.06 cup Fresh Mint Leaves, Chopped
  • 0.06 cup Crumbled Feta Cheese
  • 1/2 tablespoon Olive Oil
  • 1/2 tablespoon Lemon Juice
  • 1/4 teaspoon Honey
  • 0.06 teaspoon Salt
  • 0.06 teaspoon Black Pepper

Directions: Toasted Couscous With Grilled Mango And Zucchini Recipe

Cooking Directions

  • STEP 1.Cook the couscous according to the package instructions and set aside.
  • STEP 2.Preheat a grill or grill pan over medium heat.
  • STEP 3.Grill the mango slices and zucchini slices until lightly charred and tender.
  • STEP 4.Remove the grilled fruits and vegetables from the grill and let them cool slightly.
  • STEP 5.In a large bowl, combine the cooked couscous, grilled mango, grilled zucchini, red onion, mint leaves, and feta cheese.
  • STEP 6.In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to make the dressing.
  • STEP 7.Drizzle the dressing over the couscous mixture and toss to coat.
  • STEP 8.Let the salad sit for a few minutes to allow the flavors to meld together.
  • STEP 9.Serve the toasted couscous with grilled mango and zucchini as a side dish or a light vegetarian main course.

Cooking Tips

  • To toast the couscous, heat a dry skillet over medium heat and add the couscous.
  • Cook, stirring frequently, until the couscous is golden and fragrant, about 5 minutes.
  • You can also grill the mango and zucchini on an outdoor grill or under the broiler.

Storage and Serving

  • Leftover couscous salad can be stored in an airtight container in the refrigerator for up to 3 days.
  • Before serving, give the salad a quick toss to redistribute the dressing.
  • Serve the couscous salad as a side dish to grilled meats or as a light vegetarian main course.
Nutrition
value
70
calories per serving
4 g Fat2 g Protein4 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    2g
  • Carbs
    4g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    4g
  • Protein
    2g
  • Fiber
    < 1g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    25mg
  • Iron
    < 1mg
  • Vitamin A
    186mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    19mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    9mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    8mg
  • Manganese
    < 1mg
  • Phosphorus
    33mg
  • Selenium
    3mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp