Couscous, Mango and Black Bean Salad

sweet mango couscous, black beans, spinach, cilantro lime dressing

1707 Past Meals

Serves: 2 Servings | Time to Table: 20 Minutes | Calories: 654 | Category: Array | Allergens: Wheat (Couscous) + Tree Nuts (Pine Nuts) | Excellent Source of: Fiber, Protein, Vitamin A, Vitamin C | Good Source of: Iron


  • - Chef's Knife
  • - Large Mixing Bowl
  • - Liquid Measure
  • - Measuring Spoons
  • - Microplane or Zester
  • - Small Mixing Bowl
  • - Small Saucepan with Lid

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Black Beans
  • - Cilantro
  • - Cilantro and Jalapeno
  • - Couscous
  • - Lime
  • - Mango and Blueberry Mixture
  • - Pine Nuts
  • - Sliced Scallions
  • - Spinach

Wine Pairings by @grapefriend

The lush fruit in a Pinot Gris will be great for the mango and berries, and also a good counterpoint to the spicy cilantro and jalapeno.

Beer Pairings

Keeping it light with the delicate flavors of an American Wit is a solid choice.

TK Table Talk:

If you could go on a road trip to anywhere, where would you go?

What To Do:

Couscous, Mango and Black Bean Salad- Step 1

1. Roughly dice the mango and blueberries.

Couscous, Mango and Black Bean Salad- Step 2

2. Cook Couscous: In a small sauce pan over high heat, add 1 cup water and 1 tablespoon olive oil. Bring to a boil. Remove from heat and stir in couscous, ½ teaspoon salt and mango and blueberries. Cover the pan and let sit for at least 10 minutes.

3. While the couscous is doing it’s thing, roughly chop all the cilantro and jalapeno. Zest lime and cut in half.

Couscous, Mango and Black Bean Salad- Step 3

4. Make Dressing: In a small mixing bowl, whisk together the lime zest, lime juice, 2 teaspoons of the cilantro mixture, 1 tablespoon water, 2 tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon pepper.

Couscous, Mango and Black Bean Salad- Step 4

5. Assemble Salad: In a large serving bowl add the spinach, black beans, scallions, cilantro and jalapeno and fluffed couscous. Pour dressing over and toss to coat.

To Serve: Garnish salad with pine nuts and serve from the bowl!

Pro Tip:

Spice up your couscous for a more flavorful dish. Start with ½ teaspoon total spices and adjust from there.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #arecipeforreallife.