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Couscous Salad with Dandelion Greens, Chard, Mango and Berries

With the goodness of fresh dandelion greens, Red and Yellow Swiss Card, Lettuce, juicy ripe Mangoes, some frozen and some fresh berries, the couscous plays the perfect foil to this summery deliciousness. Serve with my lemon honey dressing or strawberry poppyseed dressing.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Salad
Cuisine: middle east
Servings: 2 portions
Author: Sujata Shukla


  • 1 cup couscous
  • Water eggs couscous to cook and
  • 1 teaspoon olive oil
  • 2 Mangoes Ripe
  • 4 Tomatoes
  • a few Cherry tomatoes
  • 2 Eggs
  • 1 cup Berries
  • parsley or other herbs
  • Dandelion Greens
  • chard Swiss
  • lettuce
  • to taste salt


  • The ingredients in this salad are flexible. Quantities in the ingredients list above are indicative and may be changed to your taste. Other greens or fruits may be substituted for the ones above. Quinoa may be used instead of couscous.

To prepare the ingredients:

  • Set the eggs to boil.
  • Once done, let them cool and then peel the shells. Set aside till required.

To cook the Couscous:

  • While the eggs are set to boil, cook the couscous as per package instructions or as in the method below.
  • I used instant couscous and followed Yotam Ottolenghi's instructions in the recipe for 'Tomato Party' from his "Plenty' Book. Pour the couscous into a bowl, add a little olive oil and salt. Add boiling water to cover the couscous completely, and then a bit more.
  • Stir and cover the bowl with cling film. After about 12 minutes, check if the water is completely absorbed by the couscous. If it is still moist, cover again and let it steam for a few more minutes till all the water has been absorbed.
  • Remove the cling wrap, stir with a fork and set the couscous aside to cool.

To Prepare the other ingredients:

  • Peel, deseed and slice the mango into strips. Slice the tomatoes and larger cherry tomatoes.
  • Wash and spin dry the lettuce. Remove the dandelion leaves from the stalks, wash and spin dry. Wash and spin dry the Chard, cutting away thicker stalks. Shred the greens to bite size pieces.
  • Wash and dry the berries if fresh, or if frozen, take them out from the fridge just before putting the salad together. Slice the strawberries.
  • You can use seasonal berries of your choice,or other ripe fruit. I have taken a cup of mixed berries, blackberries, blueberries, strawberries (hulled) and cherries.
  • Slice the boiled eggs.

To Make the Salad:

  • In a large bowl put together the greens, mango slices, tomato and berries. Sprinkle salt and toss. Add the couscous and the slices of boiled egg.
    Dandelion Greens Salad with Couscous and Mango
  • Serve with a suitable dressing. As dandelion greens are bitter, a fruit or honey based dressing would be best.
  • Try the Dandelion Greens Couscous Mango salad with my Honey lemon dressing or with my strawberry poppy seed dressing, links to the recipes for both of which are given below.