Israeli Couscous with Mango and Cucumber

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 8/14/2020

Sweet mangoes combine with Israeli couscous in this summery salad.

This is light salad is perfect with lamb. 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.”

40 min Prep: 10 min Cook: 30 min
Serves: 8 Save

Ingredients (11)

  • 2 cup reduced-sodium chicken broth
  • 1/2 cup water
  • 1 (6.3-ounce box) Israeli couscous (such as Casbah)
  • 2 tablespoon olive oil, divided
  • 2 cup chopped mango
  • 2 cup chopped English cucumber, unpeeled
  • 1 cup chopped cilantro
  • 2 tablespoon honey
  • Juice of 1 lime
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon ground white pepper

Directions

  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.

Winter Jewel French 75

The Bar

Ingredients (6)

  • 1.5 oz. Tanqueray No. Ten Gin
  • 1 oz. Pomegranate Juice
  • 0.5 oz. Simple Syrup
  • Champagne (Chilled, to Top Off)
  • Pomegranate Seeds to Garnish (Optional)
  • *Approximate serving size is 1.6 servings. Please enjoy responsibly.
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