Israeli couscous salad with mango
- Preparation 30 min
- Cooking 10 min
- Servings 6 to 8
- Freezing I do not suggest
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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
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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!