Categories: Sides

Ingredients

• 1 1/2 cups israeli couscous, dry
• 1 ripe avocado
• 1 english cucumber
• 1 ripe mango
• For dressing:
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1/4 cup finely chopped mint leaves
• 1/4 cup minced green onion
• 1 serrano chile, minced
• 2 tsp honey
• 1 1/2 tsp salt, or to taste

Directions

1. Cook israeli couscous in a pot of boiling water (as you would pasta) until al dente, 10-12 minutes. Transfer to a colander, rinsing with cold water until cool; drain 10 minutes.
2. Peel and chop avocado, cucumber and mango into pieces of roughly equal size. Whisk together all ingredients for dressing.
3. Combine couscous, chopped avocado, cucumber, and mango in a large bowl. Add dressing and toss to distribute evenly. Taste and add more salt as needed.

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