Mango, Avocado & Coconut Couscous Salad
This is so simple to make and is bursting with the summery flavours of the Caribbean. Perfect for a light lunch or as a BBQ side. Delicious!
Method
Cook 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 and half the coconut flakes through the couscous. Squeeze over lime juice to taste and serve scattered with extra coconut flakes.
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Ingredients
- 1 x packet of Ainsley Harriott Caribbean-inspired Couscous
- 1 mango, stoned and chopped
- 1 avocado, chopped
- small handful coriander leaves, chopped
- 2 tbsp of coconut flakes
- ½ lime for squeezing (optional)