COUSCOUS/MANGO/CUCUMBER SALAD

FROM OUR TEANECK TEST KITCHEN, COMES THIS RECIPE FROM KN EDITOR AND CHEF, DEBORAH WENGER:

Couscous/Mango/Cucumber Salad

2 cups low-sodium vegetable broth

½ cup water (or amount needed [with the broth] for the couscous, per directions on the box)

1 box (approx. 6 oz) Israeli couscous (I prefer whole wheat)

2 Tbsp olive oil, divided

2 cups diced mango (small dice)

2 cups diced English cucumber (unpeeled; small dice)

1 cup chopped fresh cilantro

2 Tbsp honey

Juice of 1 lime

½ tsp kosher salt

¼ tsp ground white pepper

Combine broth + water in a saucepan; bring to a boil. Add couscous; cover and cook, stirring occasionally, until liquid is absorbed and couscous is al dente. Remove from heat; mix with 1 Tbsp olive oil to prevent sticking; let cool.

Add mango, cucumber, and cilantro; toss well.

Whisk together honey, lime juice, 1 Tbsp olive oil, salt and pepper. Pour over couscous; mix well.

Serves 8.