Serves: 4 as a side

Time: 1 hour

Active Time: 15 minutes



1/2 cup uncooked whole wheat couscous

1/2 tsp grape seed or canola oil

1 tsp This Little Goat Went to Belize Spice Mix, divided

1/2 cup chickpeas, rinsed and drained

1 cup kale, washed and sliced thinly

1/2 bunch scallions, sliced thinly on a bias

1 small carrot, 

1 mango, diced small

2-3 Tbsp extra virgin olive oil

2-3 Tbsp fresh lemon juice

Salt to taste

Bring 3/4 cup water to a boil.  Toast couscous with grape seed oil until fragrant, 1-2 minutes.  Add boiling water and lower heat.  Cover and simmer until just tender 6-8 minutes.  Drain couscous, add 1/2 tsp salt and 1/2 tsp Belize spice.  Spread onto a baking sheet and cool completely.  While couscous is cooling, cut vegetables and whisk together 2 tbsp each olive oil and lemon juice, 1/2 tsp salt and 1/2 tsp Belize spice.  When couscous is cool, toss together all vegetables and dressing.  Refrigerate for at least 30 minutes or up to overnight, for flavors to come together. Adjust seasoning to taste with additional salt, oil and lemon juice and serve.