Yummy vegan, sicilian-style, lettuce, couscous, mango, caper, cucumber, black olive and tomato salad

It’s hot enough to sit outside and feeling like something light, refreshing summery and cold for lunch I threw together this salad. The addition of mango is maybe a little bizarre sounding but it really does work very well.

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For 2 hungry eaters:

Follow the instructions on your fast cook couscous package and make up enough couscous for 3 people ( in my case 1 mug couscous to 1 mug boiling stock, mix in a saucepan heat together and then cover and stand to one side until couscous finished).

Ingredients for 2 people as main meal:

couscous for 3 people ready made and cooled

1/2 mango chopped into small cubes

1/2 cucumber chopped into small cubes

1 medium tomato, vine ripened, chopped into medium cubes, I leave skin on but you can de-skin if you prefer

1/2 cup black olives chopped into really small chunks

1/2 cup capers (if brined rinse, if salted, rinse REALLY well) – chop into small chunks

1/4 cup sun dried tomatoes in oil, drain chop into cubes

1 lettuce heart torn into bite sized pieces, or if you like single leaves upon which you heap the couscous mixture

1-2 tablespoons really good extra virgin olive oil – I like tuscan grassy style olive oil

Mix all ingredients and add salt as needed, add extra olive oil to taste, and serve!

Mango couscous salad

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2 thoughts on “Yummy vegan, sicilian-style, lettuce, couscous, mango, caper, cucumber, black olive and tomato salad

  1. and there I was thinking – do I put the photo of the caterpillar up – or the lunch recipe, and thinking of you – it was the lunch recipe 🙂 – the roses do smell lovely, and as you can see the balcony is all green!

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