Couscous with Mango and Cucumber
Sweet mangoes combine with Israeli couscous in this summery salad. The key here is balance, with each ingredient contributing a part but not overwhelming the others. Israeli couscous is sometimes called “pearl couscous” or “giant pasta pearls.”
YIELD 8 servings
PREP 10 mins
COOK 30 mins
2 cups reduced-sodium chicken broth (or vegetable broth)
1/2 cup water
1 (6.3-ounce box) Israeli couscous (such as Casbah)
2 tablespoons olive oil, divided
2 cups chopped mango
2 cups chopped English cucumber, unpeeled
1 cup chopped cilantro
2 tablespoons honey
Juice of 1 lime
1/2 teaspoon coarse salt
1/4 teaspoon ground white pepper
1. Combine broth and water in a large saucepan; bring to a boil. Add couscous; cover and cook, stirring occasionally, until liquid is absorbed and couscous is al dente. Remove from heat and place into a mixing bowl. Stir in 1 tablespoon olive oil to prevent grains from sticking. Let cool.
2. Add mango, cucumber and cilantro; toss well.
3. Whisk together honey, lime juice, remaining 1 tablespoon olive oil, salt and pepper. Pour over couscous; mix well.
Per serving: 160 Calories, 3.5g Fat, 0mg Cholesterol, 140mg Sodium, 30g Carbohydrate, 2g Fiber, 4g Protein
For more couscous salads on relish.com, check out the following: