Cous Cous Fruit Salad
By: Christine
Published: Monday, November 1, 2010 - 7:52pm

Ingredients




1 teaspoon Cayenne Pepper
1 Orange
1 cup Israeli Couscous
1/2 Papaya, cubed
1/2 Mango, cubed
2 cloves Garlic, minced
1 Large Tomato, seeded and cubed (only using the skin)
1/2 Red Onion, minced
1/2 bunch cilantro, chopped
1 Lime or lemon, zested
1/4 cup Red Wine Vinegar
1 tablespoon Agave Syrup
1 large Sweet Potato, cubed
1 tablespoon cashew cream, or cream (optional)

Preparation

1 Bring water to boil.  Add in sweet potato. Once it is cooked, blench, drizzle on the cashew cream cream, and set aside. 2 Boil water to boil.  Add in the couscous.  Cover, lower the heat to low.  Once it is cooked, about 30-40 minutes, blench, set aside. 3 Mix in Papaya, mango, garlic, tomato, onion, red wine vinegar, brown sugar, lime zest, cayenne pepper, olive oil, cilantro, juice from the other half of the orange in a bowl, set aside. 4 When it is ready to be served, combined it with sweet potato and couscous.

About


This recipe is vegan, cane sugar free, low calories, and great source of nutrient. It's on the acidic side, which makes great appetizer or cleanses your palate after a meal.
This salad goes great with fish, especially halibut.  Check my blog for the full recipe.