Mango Couscous and Chickpea Wrap
A traditional Lebanese flatbread made with pickled mango, onions, and cucumbers.
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)
Directions
- 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.