• Linda Von Zeuner

Mango, charred mealie and salsa couscous salad

Updated: Apr 14, 2020

This salad is especially a winner as the kids will eat all of this, you can perhaps just dish it up seperately for them. Delicious with fish or chicken and to make extra of to keep for lunchboxes! Serves 4-6


One mango

Half a cucumber

2 mealies, kernels cut off (or tinned)

A cup of rosa tomatoes

A handful of mint

One lemon

Two cups of couscous


Turn the oven on to 200 and char the mealies until just a tiny bit burnt. Cook the couscous in a pot with 2-3 cups of boiling water and a pinch of salt. Cut the tomato,cucumber and mango in small blocks and finely chop the mint leaves.

When the couscous os ready, allow it to cool down and toss everything together. Add a generous squeeze of lemon, some black pepper and olive oil.





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