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Israeli couscous salad with mango

Preparation : 30 min Cooking : 10 min Difficulty : easy Servings : 6 to 8
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Ingredients

  • 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

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!

Our wine stewards suggest

+- 20$ Bonny Doon Vin Gris de Cigare 2016

I admit ... I hesitated! A red ... maybe, but the mango disrupted me! A white ... not really. So I opted for rosé. I propose you the Gris de Cigare, rosé wine of the famous Cigar Volant. The wine is stuffed with red fruit nose, flower peel, a lascivious mouth and a persistent finish. The beautiful season ends, why not extend it with this couscous and a small rose coming from another galaxy!

Ta Meilleure, Lagabière, 8.3%

This double IPA will give you powerful notes of exotic fruits, tropical fruits and citrus that will resonate with the mango and lemon zest. Mint, coriander and basil will bring an overflowing freshness that will bind to the fruity side of the beer. Bitter and slightly sweet, it will complement the fresh aspect of the salad by forgetting its high percentage of alcohol.

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