Mango Couscous

With fresh summer flavours, this couscous makes a great side dish
Serves 6

INGREDIENTS

• 1 cup boiling water
  
• 2/3 cup couscous
  
• 2 oranges
  
• 1 medium mango, diced
  
• 2 Tbsp chopped fresh basil
  
• 2 Tbsp chopped fresh chives
  
• 1 tsp cumin
  
• 3 Tbsp toasted pine nuts
  
• Rocket or Mesclun
  
• Prenzel Citrus Vinaigrette
  
• Lemon Pepper
  

METHOD

Measure water into a 2 cup sized bowl and stir in couscous. Cover and let stand for 5 minutes. Fluff with fork.

Slice oranges into segments and remove skin, holding over a bowl to catch juice. Put segments aside and squeeze out remaining juice from orange skins into bowl. Add mango, basil, chives, cumin, pine nuts and couscous into bowl with the orange juice. Toss to combine.

Pack couscous into 6 individual 1/2 cup moulds.

Arrange rocket or mesclun on serving plates and unmould couscous in centre. Garnish with the orange segments.

Drizzle with Citrus Vinaigrette and lemon pepper to taste.