Place water and salt in a small saucepan and bring to a boil. Remove from heat and stir in cous cous and oil. Cover and set aside for 5 minutes until liquid is absorbed. Fluff with a fork to separate.
Meanwhile, toast almond in a pan over medium heat until lightly golden. Remove from pan and set aside to cool.
In a serving bowl combine cous cous, diced mango, almonds, herbs and lemon juice. Gently stir to combine and drizzle with olive oil.
Serve with mango glazed lamb skewers.
Add two cups of mixed lettuce to turn this into a mango salad meal for two.
Pair this mango recipe with…
This mango salad recipe is the perfect accompaniment to our Mango Glazed Lamb Skewers.