Israeli Couscous with Mango, Cucumber and Cilantro

My grandma sent me this recipe! She clipped it from some magazine that offers healthy choices. I’ve been eyeing this recipe up for a while and recently bought a mango and cucumber so I could try it. I found most of my ingredients at Trader Joe’s, including the Israeli couscous. I didn’t use quite the amount of cilantro that the recipe calls for because my cilantro was a bit wilted and hard to work with.

My dad says this salad is something that tastes healthy. In other words when you eat it you feel like you’re doing something food for yourself. I found the salad light and refreshing with a bit of a punch – possibly the white pepper. White pepper can easily over power other flavors in any dish, in my opinion.

ingredients.

• 2 c. chicken broth or stock (use vegetable to make vegetarian/vegan)
• 1/2 c. water
• 1 8 oz box Israeli couscous
• 2 T. olive oil, divided
• 1 mango, chopped
• 1 English cucumber, unpeeled and chopped
• 1 c. chopped cilantro
• 2 T. honey
• Juice of 1 lime
• 1/2 tsp. salt
• 1/4 tsp. ground white pepper

directions.

1. Combine broth and water in a large saucepan; bring to a boil. Add couscous; cover and cook over low heat, stirring occasionally, until liquid is absorbed and couscous is al dente. Remove from heat and place in a mixing bowl. Stir in 1 tablespoon olive oil to prevent grains from sticking. Let cool.
2. Add mango, cucumber and cilantro. Toss well.
3. Whisk together honey, lime juice, remaining olive oil, salt and pepper. Pour over couscous. Mix well.

Recipe:  1/2