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Baby Bok Choy Couscous with Mangoes & Strawberries

Studded with springtime fresh fruit and herbs along with nutritious, crunchy baby bok choy, this is a light vegetarian salad that’s perfect for lunch, a light dinner or on any holiday buffet. Easter or Mother’s Day, anyone?

Serves 4 as a main dish, 6 as a side dish


Couscous Ingredients:

  • 3 cups vegetable broth
  • 1/2 tsp sea salt
  • 1 bundle asparagus, trimmed, cut into 1 1/2-inch pieces (about 1 1/2 cups)
  • 2 cups uncooked couscous
  • 4 cups Jade Baby Bok Choy. coarsely chopped
  • 1 cup mango, cubed
  • 1 cup strawberries chopped into bite-sized chunks
  • 1/4 cup chopped Spring garlic (or 3 cloves regular garlic, minced)
  • 1/4 cup chopped mint leaves
  • 2 Tbsp pine nuts

Dressing Ingredients:

  • 1 tsp lemon zest
  • 4 Tbsp rice vinegar
  • 3 Tbsp lemon juice
  • 2 tsp honey
  • ½ tsp sea salt
  • ¼ tsp freshly ground black pepper
  • ½ cup extra-virgin olive oil


Bring the broth and salt to a boil, and simmer for 10 minutes to reduce. Add the asparagus and simmer until the asparagus is tender, about 5 minutes. Remove asparagus and place in a bowl of ice water to stop the cooking. The broth should be reduced to about 2 1/2 cups.

Place the dried couscous in a large bowl and pour the broth over it, and cover the bowl tightly with plastic wrap. Set aside for 20 minutes, uncover, and fluff with a fork.

Drain the asparagus. In a large bowl, combine the baby bok choy, mango, strawberries, asparagus, Spring garlic, mint, and pine nuts. Toss gently with cooled couscous using a large metal spoon.

In a bowl, whisk together all of the dressing ingredients except the olive oil. Whisk the olive oil into the dressing slowly. Just before serving, pour half over the couscous salad and toss gently. Add the remaining dressing as desired, or save it to use on another salad.