Israeli couscous salad with mango
- Preparation 30 min
- Cooking 10 min
- Servings 6 to 8
- Freezing I do not suggest
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🥭 Israeli Couscous Mango Salad: Freshness, color, and texture in every bite
Looking for a unique, refreshing, and filling salad to serve with grilled meats or to wow your friends at a potluck? This Israeli Couscous Mango Salad is a total flavor and texture bomb—perfect for summer or to bring a little sunshine to your weekday lunch.
Pearled couscous is simmered in a rich vegetable broth for a tender, flavorful base. Then we toss in juicy mango, creamy bocconcini, crunchy cucumbers, sweet grape tomatoes, and a punch of fresh herbs like cilantro, mint, and basil. A generous splash of olive oil, lemon zest, and juice ties everything together with the perfect balance of tang, sweetness, and freshness.
Colorful, fragrant, and full of feel-good vibes, this salad is ideal as a healthy lunch, a festive side dish, or a light standalone meal. With simple, easy-to-find ingredients, it’s also make-ahead friendly and travel-ready. In short: easy, stylish, and sure to impress.
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🥭 Pick the perfect mango
• Choose one that’s ripe but still firm for a sweet bite that holds up beautifully in the salad.
🍅 Juicy tomatoes make a difference
• Slice grape tomatoes in half so they release just enough juice to flavor every forkful.
🌿 Fresh herbs go last
• Add the cilantro, mint, and basil just before serving to keep them vibrant and fragrant.
🍋 Zest + juice = flavor bomb
• Don’t skip the lemon zest! It adds aromatic depth that balances the citrusy brightness of the juice.
🧊 Even better chilled
• Let the salad chill in the fridge for at least 30 minutes — it gives the flavors time to meld.
💡 Make it a full meal
• Toss in roasted chickpeas, grilled chicken, or shrimp to turn this side dish into a satisfying main.
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Ingredients for the Israeli couscous salad with mango
- 2 cups Israeli couscous (pearl)
- 3 tablespoons olive oil + 3 tablespoons for the salad
- 2 1/2 cup vegetable broth
- 2 mangoes, cubed
- 200 g bocconcini cheese (4 units), cubed
- 3 Lebanese cucumbers, cubed
- 1 pint (551 mL) grape tomatoes, halved
- 1/4 red onion, thinly sliced
- 1 orange bell pepper, cubed
- A handful of chopped coriander
- 30 mint leaves, chopped
- 20 basil leaves, chopped
- Juice and zest of 1 lemon
- Salt and freshly ground pepper
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Preparation
- In a saucepan heated to medium heat, add the couscous and 3 tablespoons olive oil then mix well. Cook for 3-4 minutes, stirring.
- Add the vegetable broth, stir, cover and bring to a boil. Reduce heat to low and simmer for about 10 minutes or until couscous is al dente. Pour into strainer and rinse thoroughly with cold water. Drain well, pour into a large salad bowl and set aside.
- Add the rest of the ingredients then season salt and pepper. Tosswell and reserve in the fridge for 15 to 20 minutes before serving!
Absolutely. Try using quinoa, basmati rice, or even short pasta like orzo. The texture will change, but it’ll still taste great.
Yes! Just add a protein like grilled chicken, tofu, or roasted chickpeas to turn it into a full meal.
Yes! It’s even better after 30 minutes in the fridge. You can prep it up to 24 hours in advance, but add the fresh herbs just before serving for maximum flavor.
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