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Ingredients
- 2 cups reduced-sodium chicken broth
- l/2 cup water
- 1 (6.3-ounce box) Israeli couscous
- 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
Preparation
Step 1
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 in 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. Serves 8.
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