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Israeli Couscous with Mango and Cucumber

Israeli Couscous with Mango and Cucumber

Sweet mangoes combine with Israeli couscous in this summery salad.

This is a 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.”

Prep: 10 days Cook: 30 days
Serves: 8 Save

Ingredients (10)

  • 2 cup Low Sodium Chicken Broth
  • 6⅓ oz Pearl (Israeli) Couscous
  • 2 T Olive Oil
  • 2 cup Cubed Mango
  • 2 cup Chopped English Cucumber
  • 1 cup Chopped Cilantro
  • 2 T Honey
  • 1 Lime
  • ½ tsp Kosher Salt
  • ¼ tsp Freshly Ground White Pepper
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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.