Mango Couscous & Charred Papaya Vinaigrette

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Paul Petersen of Pablo Diablo's shares his Mango Couscous & Charred Papaya Vinaigrette. Petersen appears in 'BBQ Pitmasters' on TLC. Photo
Paul Petersen of Pablo Diablo's shares his Mango Couscous & Charred Papaya Vinaigrette. Petersen appears in 'BBQ Pitmasters' on TLC.

INGREDIENTS

Mango Couscous
2 cups Plain Couscous
2 cups Water
1 large Mango, peeled & diced medium, see tip 1
1/2 cup Green Onions, sliced thin
1/2 cup Parsley, finely chopped
1/2 tsp. Kosher Salt, to taste
1/4 tsp. Black Pepper, to taste
Charred Papaya Vinaigrette
1 Papaya, peeled, cut into thick slices & seeds removed
1/2 tsp. Kosher Salt, to season papaya in step 1
1/4 tsp. Black Pepper, to season papaya in step 1
1 tsp. Olive Oil, to coat papaya in step 1
1 tbsp. Dijon Mustard
2 tbsp. Honey
3/4 cup Red Wine Vinegar
2 1/4 cups Olive Oil
2 tsp. Kosher Salt, for step 3
1 tsp.Black Pepper, for step 3

PREPARATION:

  1. Season the papaya slices with kosher salt, black pepper and coat with a little olive oil.
  2. Place the papaya slices on a hot spot on the grill and try to get a little char on it.
  3. Remove from grill after char.
  4. Place the papaya and all other vinaigrette ingredients in a blender with the kosher salt and black pepper.
  5. together until all is incorporated and emulsified.
  6. Drizzle the Charred Papaya Vinaigrette over the Mango Couscous.
  7. This is great served with my Grilled Shrimp recipe.

Tip

  1. One mango should yield about 2 cups diced medium.
  2. Enjoy this dish with a chilled crispy white wine.
This recipe appears in: Vegetable Side Dish

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