Pearl Couscous Salad with Fresh Mango, Pine nuts & Cilantro

This is a hearty salad that can substitute as a whole meal.  This recipe is inspired by giada de laurentiis from www.foodnetwork.com. She has inspired a lot of recipes I have experimented with. 

Ingredients:

• 1 1/2 cups pearl (Israeli) couscous
• 2 tbsp vegetable oil
• 1 tbsp grated fresh ginger 
• 1tbsp garlic & chili diced
• 2 shallots, minced
• Red and Green pepper diced
• Corn kernels
• Carrots diced
• Peas 

Seasoning:

• 1/4 tsp curry powder
• Salt
• Black Pepper
• Paprika
• Clove and Cinnamon sticks
• Fennel seed
• Saffron threads
• Bay leaf

Garnish:

• 1 large cucumber, diced
• 1 cup fresh mango diced (about 2 average sized mangoes)
• 1/4 cup chopped cilantro
• Toasted Pine nuts

Method:

1. Cook the Pearl Couscous (follow cooking instructions on package).
2. In a large wok heat up some oil and add the bay leaf, cloves & cinnamon sticks until the mix is fragrant. Add the fennel seeds, saffron & stir well.  
3. Add all the vegetables along with the garlic, ginger & chilies. Saute for few minutes, then add the salt, pepper, curry powder & paprika.
4. Don't over cook the vegetables they should be  crunchy.
5. Mix in the cooked couscous. 
6. Just before serving, toss in the cucumber, mango, pine nuts & cilantro.
• This salad can be served warm or at room temperature.