3 tablespoons rice vinegar

¼ cup extra virgin olive oil

½ teaspoon salt

1/8 teaspoon crushed red pepper flakes

2 cloves garlic, chopped

¼ cup chopped fresh cilantro

Couscous Salad

1 tablespoon olive oil

1¾ cups pearl (Israeli) couscous

2 cups water

1 mango, peeled, pitted and diced

½ cup sliced green onions

½ cup diced red bell pepper

½ cup golden raisins

1 cup sliced almonds, toasted

½ cup crumbled feta cheese

For vinaigrette: In a small bowl, whisk vinegar, oil, salt, crushed red pepper and garlic until combined. Stir in cilantro, and cover and refrigerate until ready to use.

For salad: In a medium saucepan cook couscous for 1 minute in oil over medium-low heat to lightly toast, stirring frequently. Add water and reduce heat to low, and simmer covered for 10 minutes or until liquid is absorbed. Fluff with a fork and let cool slightly.

To assemble, transfer couscous to a large bowl and stir in dressing, mango, green onions, bell pepper and raisins; cover and chill for at least 1 hour. Just before serving sprinkle with almonds and feta.