Have you ever tried combining an exotic fruit ‘salsa’ with the hearty nutty flavour of couscous? Try it and you will be pleasantly surprised as the minty-limy-fruity-tangy-spicy ingredients of the salsa give another dimension to couscous.
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In a large bowl mix the couscous with the salsa and toss well.
Place the Couscous along with the coriander and half the salt quantity in a bowl.
Add the boiling water and stir well. Cover with a plastic membrane and let absorb the water for 5 minutes.
Combine all the remaining ingredients to create the salsa and refrigerate for an hour for all the flavors to come together.
| Prep Time | 20 Minutes |
| Cook Time | 5 Minutes |
| Passive Time | 1 Hour |
| Servings |
4 People
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Ingredients
- 250 grs Couscous
- ½ green Papaya , about 300 grs, peeled and finely diced
- 1 red Bell Pepper , deseeded, ribs removed and diced as the Papaya
- 1 green Chili Pepper , finely sliced (leave as much of the seeds as your ‘heat likeness’ allows)
- 2 fresh Scallions , finely sliced
- 1 Lime , Zested and Juiced
- ½ cup fresh Mint , leaves only chiffonade
- 500 ml Water , boiling
- 1 teaspoon Sea Salt
- ¼ freshly ground Black Pepper
Ingredients
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Instructions
- Place the Couscous along with the coriander and half the salt quantity in a bowl.
- Add the boiling water and stir well. Cover with a plastic membrane and let absorb the water for 5 minutes. Fluff with a fork and keep aside.
- In the meantime, combine all the remaining ingredients to create the salsa and refrigerate for an hour for all the flavors to come together.
- In a large bowl mix the couscous with the salsa and toss well.
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