For the soy yogurt mango couscous, salt 150 ml of water, add oil and bring to a boil. Remove the pot from the heat, stir the couscous into the boiling water and let it stand covered for 10 minutes.
Mix the soy yogurt with the couscous.
Peel the mango, remove the pulp from the core, cut into small pieces and spread over the soy yogurt couscous.
Preparation Tip:
Give the soy yogurt mango couscous a special touch and use peanut oil or tangerine oil instead of canola oil.
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