Lindsey Treffry | Crumbs
Lindsey Treffry | Crumbs
Mangoes and avocados are some of summer’s greatest fruits. They mix well when combined together. Use this recipe for a light lunch in the Arboretum or next to a sparkling body of water on a warm summer day.
Ingredients
- 1 cup couscous
- 1 mango
- 1 large avocado
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tbs olive oil
- Juice of 1/2 lime
- Pinch of salt and pepper
- ½ cup cooked chilled peas (optional)
Directions
- Bring 1 cup of water to a boil.
- Pour in couscous and turn heat to low. Let sit for 5 minutes, stir and then remove from heat. Refrigerate for about 30 minutes.
- Chop mango and avocado, and mix with olive oil and lime juice. (Mix in peas, if desired).
- After couscous is cooled down, mix all ingredients together.
- Let it chill for 1 hour.
Recipe serves two.