I’m so glad I noticed the aging mango on the counter this morning. It’s what totally inspired this dish. I was hungry and I thought it would be fun to build a meal around the mango.
SO I dug through the pantry and fridge. First I remembered I still had some fresh herbs from last weeks farm trip. SCORE! Next I thought.. ok.. I need some kind of base to the meal….. whole wheat couscous in the pantry! YES! Hmmmmm the dish needs a protein. Something to bulk it up a bit and help keep me full…. Black Beans! Have those in the pantry too!! This is getting better. Finally I thought.. heat. Something to counterbalance the sweet mango. Tabasco…. no. Red Pepper flakes…. too harsh. OH! Look at that! A hot pepper from the farm too! This is too good to be true!
That was exactly how it went down as I rummaged through my kitchen around 11AM this morning. The result of that little brainstorm was DELICIOUS! Next time I may add some orange juice when I cook the couscous or some other sweet dressing of some kind as the bites I had without a mango needed a bit of sweetness but other then that this flavor combo came out fantastic in my opinion!
Here’s how I made it today. Take it and run! :)
- 1/2 cup Whole Wheat Couscous (I use RiceSelect Organic Whole Wheat Couscous)
- 1 cup of water
- 2 tsp olive oil (10g)
- 1 can of black beans drained and rinsed
- 1 ripe mango chopped into small cubed
- Fresh Chives (about 2 tbsp diced)
- Fresh Cilantro (about 1/3 of a cup chopped)
- 1 hot pepper (like a jalapeno, I have NO idea what mine was but it was hot!) minced
First cook the couscous. Bring 1 cup of water to a boil in a small pot. Add the couscous, stir, cover and leave alone for at least 5 minutes. It will absorb all the liquid.
While waiting on the couscous get all your other ingredients ready. Here’s my little Mango, Black Bean and Couscous Salad station. :)
Put everything in the bowl. I did it while the couscous was still warm.
Cover and put in the fridge to cool for as long as you can stand it. I only lasted 10 minutes before I started chomping away. I just couldn’t help myself. I was HUNGRY and it looked GOOD!
I measured out 4 1 cup servings and still has some leftover so I’m counting a serving as a cup but it’s a little more. If using this as a side dish you could easily get 8-10 half cup servings out of it. Honestly.. I ate 2 cups and called it lunch. It was that good in my opinion. :)
|Servings||Amt per Serving|
|1||Just over a cup|
|220||3g||8g||old: 4||new: 5|