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  • 2 cups reduced-sodium chicken broth
  • 1/2 cup water
  • 1 (6.3-ounce box) Israeli couscous (such as Casbah)
  • 2 tablespoons olive oil, divided
  • 2 cups chopped mango
  • 2 cups chopped English cucumber, unpeeled
  • 1 cup chopped cilantro
  • 2 tablespoons honey
  • Juice of 1 lime
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon ground white pepper


  1. Combine broth and water in a large saucepan; bring to a boil. Add couscous; cover and cook, stirring occasionally, until liquid is absorbed and couscous is al dente. Remove from heat and place into 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 1 tablespoon olive oil, salt and pepper. Pour over couscous; mix well.
Recipe by Jan Karetnick.

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The recipe was originally published as Israeli Couscous with Mango and Cucumber on

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