Monday, January 16, 2012

Cous Cous and Crab salad with Mango and Chili Salsa - 6 ProPoints (Serves 1)

30g CousCous
120g Crab (tinned)

For the Salsa (makes 4 servings)
125g Mango
1/2 Red Onion
1/2 Red Chili (or more if you like it hot)

Food processor 

  1. Put the couscous in a dish and cover with 50ml of water, place a lid on top of the dish and allow the couscous to soak up the moisture
  2. Drain the crab and rinse
  3. Meanwhile, in the food processor combine the mango, chili and red onion and blitz till finely chopped. Transfer to a container and keep in the fridge.
  4. Once the water is absorbed in the couscous, mix the crab and a portion of the salsa together and serve.

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