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Brooks Tropicals


Lychee couscous salad

Some may enjoy this as a meatless entree and others as a delicious side; either way, lychees and couscous complement each other for your enjoyment.


1 cup couscous, cooked
1 lime
3 tbs extra-virgin olive oil
2 tbs white-wine vinegar
1/2 tsp each salt and pepper
12 lychees
1/2 cup chopped celery
2 tbs fresh basil, chopped

Yield: 4 servings
Prep time: 15 minutes, plus couscous cook time and 2 hours of refrigeration

How to cut lychee    How to juice a lime


1. Cook enough couscous to make 1 cup. Follow the instructions on the package.
2. In a medium bowl, add the juice of one lime, oil, vinegar, salt and pepper. Whisk to combine.
3. Peel the lychees, discard the seeds and chop into quarters. Add to bowl.
4. Add the couscous, celery and basil to the bowl. Toss gently to combine.
5. Refrigerate at least 2 hours. Toss again before serving.


Brooks Tropicals    |    Lychee Facts    |    Tropical Nutrition