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!