- Yield: 4 servings
- Prep Time: 30 minutes
Consciously passionate guava couscous
Couscous is the free agent of grains. It doesn't really clump; it doesn't really cling. So to curb the "every ingredient for itself" element in this salad, prepare one guava as a paste and slice the other into pieces. The guava paste brings cohesion to the dish, and the slices bring guava's crunch. It's the tropical version of having your cake and eating it too.
- Peel one guava. Cut both guavas in half. In a small saucepan, add the guavas and enough water to cover. Bring to a boil, then reduce the heat to a simmer and cook for 15 minutes. Remove from heat, drain and let cool.
- Follow the directions on the box to cook the couscous.
- While cooking the couscous, scoop the seeds out of the peeled guava. Cut into pieces.
- Press the other guava through a fine mesh sieve to remove the seeds and skin.
- Slice the passionfruit in half. Scoop out the insides. Add to the couscous.
- Add the guava paste to the couscous. Mix thoroughly.
- Add the guava pieces, almonds and the juice of 1 lime. Toss to combine. Serve warm or cold- your choice!