Mango and Almond Couscous Salad

Directions

1. Wash hands with soap and water.

2. Rinse fresh produce.

3. In a small bowl, whisk vinegar, 1/4 cup oil, salt, crushed red pepper and garlic until combined. Stir in cilantro, then cover vinaigrette and refrigerate until ready to use.

4. In a medium saucepan, heat remaining oil over medium-high heat. Add couscous and cook for 1 minute to lightly toast, stirring frequently.

5. Add water and reduce heat to low. Cover and simmer for 10 minutes or until liquid is absorbed.

6. Fluff couscous with a fork and let cool slightly.

7. Transfer couscous to a large serving bowl. Stir in dressing, mango, green onion, bell pepper and raisins.

8. Cover and refrigerate for at least 1 hour.

9. Sprinkle salad with almonds and feta just before serving.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!