Couscous-Mango Salad

Ingredients for 4 servings:

• 200 g couscous
• 250 ml vegetable stock
• 1 mango(s)
• 40 g cane sugar
• 3 tbsp balsamic vinegar
• 10 g ginger, finely chopped
• 2 shallots, diced
• 1 garlic clove(s), finely chopped
• 3 tbsp sesame oil
• 1 bell pepper(s), red, diced
• 1 bell pepper(s), green, diced
• 30 g pumpkin seeds, roasted
• herbal salt
• chili powder

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Place the couscous in a bowl, pour over 125 ml of vegetable stock, cover with a lid, and let it swell for 5 minutes until the liquid is absorbed. Peel and dice the mango, and mix the flesh into the couscous. Melt the brown sugar in a pan, stirring constantly. Deglaze with vinegar and add the remaining vegetable stock. Stir until the sugar has dissolved. Add the diced shallots, finely chopped garlic, sesame oil, finely chopped ginger, and diced bell peppers, and simmer until al dente. Add the couscous, mix well, and season with herb salt. Season with roasted pumpkin seeds and a little chili powder, and serve lukewarm.