Thursday, April 30, 2009

Mango Cucumber Israeli Couscous

Israeli couscous has to be one of my favorite grains for hotter weather (along with polenta and quinoa). It only takes about 10 minutes to cook. In those 10 minutes I slice up some veggies for a light salad.

Whole Foods is doing an Israeli couscous salad right now and I thought I'd take a stab at making my own version. Feel free to change up the veggies or fruit and have fun with it!

1/2 cup Israeli couscous
1/4 - 1/2 cup chopped mangoes
1 Tablespoon chopped cilantro
1 teaspoon toasted sesame oil
1/4 cup chopped cucumber
1 chopped scallion

Bring a large pot of water to a boil and add your couscous (let simmer for about 10 minutes). Drain water from couscous and combine with all other ingredients

I find that if I let this salad sit over night or the flavors meld together.

Try different fruits or add some protein for a heartier meal!



Paulina said...

I've been eating quite a bit of couscous but not the Israeli kind. I didn't even know that's what it was called! It looks so good though, so I think that's what I will be stocking up on soon.

veggievixen said...

yum! sounds like an awesome combination of flavors. i love adding sweet things to savory dishes.

Laura said...

That looks amazing! I'll have to try making it. Thanks for sharing. :)

Anonymous said...

For some reason I always forget about Israeli Couscous and I agree that it makes for such a nice salad. I like this recipe because it's light and so versatile. I expect I'll be making it soon.