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Mango Couscous and Chickpea Wrap

A traditional Lebanese flatbread made with pickled mango, onions, and cucumbers.

Total Time: 35 min

Servings: 10

Ingredients

4 cups vegetable stock

1 cup mango purée

2 Tbsp cumin, ground

2 Tbsp caraway

1 Tbsp cinnamon, ground

6 Tbsp salt, divided

4 cups couscous

2 cups chickpeas, drained and rinsed

3 ea cardamom pods

1 ea cinnamon stick

5 ea cumin seeds

1 cup rice vinegar

3 Tbsp peppercorn

2 cups DOLE Chef-Ready Cuts Mango Cubes

1 cup white onion, sliced thin

1 cup cucumber, sliced ¼-inch thick

1 cup water

10 ea Lebanese flatbread (burrito shell can be substituted)

In a medium sauce pot bring vegetable stock, mango purée, ground cumin, caraway, ground cinnamon and 3 Tbsp salt to a boil over medium heat.
Remove from heat and add couscous. Cover and allow to rest for 5 minutes. Fluff with fork and fold in chickpeas before service.
Place cardamom pods, cinnamon stick and cumin seeds in a sachet.
In a medium pot add vinegar, remaining salt, peppercorn, mangos, onions and sliced cucumbers and bring to a boil.
Remove from heat and allow to sit for 15 minutes. Add cold water and allow to sit for an additional hour before use.
Warm Flatbread in oven for 2 minutes at 450 degrees.
Place on flat surface and add ¾ cup couscous evenly across center of flatbread. Top with mangos, onions and cucumbers and roll. Slice on a bias and serve warm.