Mango, Avocado & Coconut Couscous Salad
This salad is so simple to make and is bursting with the summery flavours of the Caribbean. Perfect for a light lunch on its own or as a side to grilled fish or chicken. If you like things spicy, add some sliced red chilli. The coriander can be swapped for mint if you’re not a fan.
Method
Prepare the couscous according to the packet instructions. Fluff with a fork and allow to cool.
Meanwhile toast the coconut flakes in a dry pan over a medium heat. Keep an eye on them because they can easily burn.
Toss through the mango, avocado, coriander, lime zest and half the coconut flakes through the couscous. Squeeze over lime juice to taste and serve scattered with the remaining coconut flakes.
Suggestion: try adding some cooked chicken or prawns for a main course salad.
Ingredients
- 1 x packet of Ainsley Caribbean-inspired Couscous
- 2 tbsp of coconut flakes
- 1 mango, stoned and chopped/sliced
- 1 avocado, stoned and chopped/sliced
- handful of coriander leaves
- ½ lime, juice and zest