Pearl couscous salad with mango

Name: Pearl couscous salad with mango
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6 to 8
Cuisine: Québécoise
Ingredients: 2 cups (500 ml) pearl couscous, also sold as Israeli couscous; 3 tbsp (45 ml) olive oil (to toast the couscous) + 3 tbsp (45 ml) for the salad; 2 ½ cups (625 ml) vegetable broth; 2 ripe but firm mangoes (Ataulfo, sold as Champagne or honey mango, is ideal), cubed; 7 oz (200 g) bocconcini, the small fresh mozzarella balls (4 of them), cubed; 3 Lebanese or Persian cucumbers, cubed; 1 pint (551 ml) grape tomatoes, halved; ¼ red onion, very thinly sliced; 1 orange bell pepper, cubed; A handful of fresh cilantro, chopped; 30 fresh mint leaves, chopped; 20 fresh basil leaves, chopped; Juice and zest of 1 lemon; Salt and freshly ground pepper, to taste

Preparation 30 min
Refrigeration 15 to 20 min
Cooking 10 min
Servings 6 to 8
Freezing I do not suggest

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Ingredients for my pearl couscous salad with mango

2 cups (500 ml) pearl couscous, also sold as Israeli couscous
3 tbsp (45 ml) olive oil (to toast the couscous) + 3 tbsp (45 ml) for the salad
2 ½ cups (625 ml) vegetable broth
2 ripe but firm mangoes (Ataulfo, sold as Champagne or honey mango, is ideal), cubed
7 oz (200 g) bocconcini, the small fresh mozzarella balls (4 of them), cubed
3 Lebanese or Persian cucumbers, cubed
1 pint (551 ml) grape tomatoes, halved
¼ red onion, very thinly sliced
1 orange bell pepper, cubed
A handful of fresh cilantro, chopped
30 fresh mint leaves, chopped
20 fresh basil leaves, chopped
Juice and zest of 1 lemon
Salt and freshly ground pepper, to taste

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Preparation

In a saucepan over medium heat, add the couscous and 3 tbsp (45 ml) of olive oil, and stir to coat. Toast 3 to 4 minutes, stirring, until the pearls turn lightly golden and smell nutty.
Pour in the vegetable broth, stir, cover and bring to a boil. Lower the heat and simmer about 10 minutes, until the couscous is al dente. Drain in a colander and rinse well under cold running water. Drain again, transfer to a large bowl and set aside.
Add the mango, bocconcini, cucumbers, tomatoes, red onion, bell pepper, the herbs (cilantro, mint, basil), the lemon zest and juice, and the remaining 3 tbsp (45 ml) of olive oil. Season generously with salt and pepper.
Toss well and refrigerate 15 to 20 minutes so the flavours settle. Taste, adjust the seasoning, and serve cold.