Israeli Couscous with Mango and Cucumber

Israeli Couscous with Mango, Cucumber and Cilantro
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 30 mins

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.”


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

Recipe by Jan Karetnick.

Nutritional Info *per serving

  • Glycemic Load 5
  • Calories 160
  • Fat 3.5g
  • Saturated Fat 0.5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 2.5g
  • Cholesterol 0mg
  • Sodium 140mg
  • Potassium 130mg
  • Carbohydrate 30g
  • Fiber 2g
  • Sugars 11g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 30%
  • Calcium 2%
  • Iron 4%