March 13, 2023
INGREDIENTS:
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250g pearl couscous - cooked
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1 mango - sliced
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50g feta - crumbled
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1 red chilli
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½ bunch coriander
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½ bunch mint
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2 cups spinach
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¼ cup Phileos extra virgin olive oil
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1 lime
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Salt
PREPARATION:
Step 1: Combine the chilli, half the mint, coriander, half the spinach, lime juice, salt and olive oil in a blender. Blend well.
Step 2: Once the couscous is cooked, mix half the chimichurri through and allow to cool (add more according to taste).
Step 3: To serve; place a bed of spinach down and top with the chimichurri couscous, top with slices of mango, crumbled feta and fresh mint leaves.
Step 4: Store the remaining chimichurri in an airtight container in the fridge for your next salad, or use as a sauce over red meat, roasted vegetables or fried eggs!
Enjoy!
