Couscous with mango and cilantro
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.
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.