Israeli couscous salad with mango

Name: Israeli couscous salad with mango
Prep time: 30 min
Cook time: 10 min
Yield: 6 to 8
Cuisine: Québécoise
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 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!