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2 (8.8-ounce) bags Gefen Israeli Couscous
1 cup coconut milk
1 and 1/2 cups water
1 tablespoon kosher or Tuscanini Sea Salt
freshly ground Gefen Black Pepper
1 cup toasted coconut flakes
1/2 cup scallions, thinly sliced
1/2 cup red onion, finely minced
2 mangoes, diced
1/2 cup slivered almonds, toasted
juice of 2 limes
2 tablespoons oil
In a medium saucepan, over medium heat, toast couscous until golden. Add coconut milk, water, salt, and pepper and bring to a boil. Immediately lower the heat to a simmer and cover the pot. Cook for six to eight minutes until liquid is absorbed and couscous is fully cooked. Keep the pot covered for several minutes to steam the couscous. This will keep the couscous extra moist.
In a separate skillet over medium heat, toast coconut flakes until golden, stirring constantly.
Prepare the lime syrup by combining lime juice and oil. Mix well.
Combine couscous with toasted coconut flakes, scallions, red onion, lime syrup, mango, and almonds. Mix well. Serve warm.
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