Week 26 Recipe: Mango Couscous Salad

Warning!  You need to like cilantro to enjoy this recipe. I've heard that for some people it tastes like soap; that's unfortunate, because I think it's wonderful. This recipe comes from the "Relish" insert that comes in your newspaper.  It was created by Jen Karetnick, an author and Miami food critic.

Couscous with mango and cilantro

Ingredients:
8 servings
2 cups of chicken broth
6 oz of couscous
2 cups of chopped mango
2 cups English cucumber chopped
2 T of olive oil, divided
1 cup chopped cilantro
2 T honey
Juice of one lime
Salt and pepper to taste

Bring the chicken broth to a boil and add the couscous. Cook for time recommended on box.  Note: If you aren't already using vegetable or chicken broth to cook all of your rices (yes, I know couscous is really a pasta)  then shame on you!  It adds so much flavor to both white and brown rice - way better than using water.

Remove from heat, fluff and stir in 1 T of olive oil to prevent from sticking.

While the couscous is cooling combine the other ingredients in a bowl.
Add the couscous and stir to combine.

This is one of those salads that just gets better with time. The dressing is very light, letting the mango and cilantro be the stars of the show.