Add a tropical side dish to your next party for a sweeter atmosphere that screams, “Summer is in full swing!” This Mango and Coconut Couscous embraces the glorious island life and bounty with sweet mango and pineapple, chewy raisins, crunchy toasted coconut, and minced chile, all in a zesty lime and cumin dressing.
¾ cup water
1, 5.4 ounce can unsweetened coconut milk
1 teaspoon salt, divided
1 cup couscous
1 cup unsweetened coconut shreds, loosely packed
¼ cup fresh lime juice
2 tablespoons canola oil
½ teaspoon ground cumin
1 mango, diced small
¼ pineapple, cut into 1-inch pieces (about 2 cups)
½ cup golden raisins
2 tablespoons minced shallot or red onion
½ to 1 red or green fresno chile pepper, seeded and minced
¼ cup minced cilantro
Bring water, coconut milk, and ½ teaspoon of salt to a boil in a small saucepan; remove from heat. Stir in couscous, cover with a tight lid. and let stand for 5 minutes, or until the water is absorbed. Fluff the couscous with a fork then transfer it to a large bowl and allow it to cool to room temperature.
Meanwhile, place the coconut shreds into a dry pan and set it over medium heat. Toast the coconut for 5 minutes or until golden brown, stirring frequently to prevent scorching.
In a measuring cup or small bowl, whisk together lime juice, canola oil, ground cumin and remaining ½ teaspoon of salt.
To the couscous, add the diced mango, pineapple pieces, golden raisins, minced shallot and red fresno chile pepper, and cilantro; stir to combine. Pour the dressing over the salad and mix until all ingredients are evenly coated.