Pearl couscous salad with mango and bocconcini

Name: Pearl couscous salad with mango and bocconcini
Total time: 40 min
Ingredients: 2 cups (500 ml) pearl couscous, also sold as Israeli couscous; 3 tbsp (45 ml) olive oil (to toast the couscous) + 3 tbsp (45 ml) for the salad; 2 ½ cups (625 ml) vegetable broth; 2 ripe but firm mangoes (Ataulfo, sold as Champagne or honey mango, is ideal), cubed; 7 oz (200 g) bocconcini, the small fresh mozzarella balls (4 of them), cubed; 3 Lebanese or Persian cucumbers, cubed; 1 pint (551 ml) grape tomatoes, halved; ¼ red onion, very thinly sliced; 1 orange bell pepper, cubed; A handful of fresh cilantro, chopped; 30 fresh mint leaves, chopped; 20 fresh basil leaves, chopped; Juice and zest of 1 lemon; Salt and freshly ground pepper, to taste

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Toasted pearl couscous salad with ripe mango, bocconcini and three fresh herbs. A cold summer side that travels well to any potluck.

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Ingredients

2 cups (500 ml) pearl couscous, also sold as Israeli couscous
3 tbsp (45 ml) olive oil (to toast the couscous) + 3 tbsp (45 ml) for the salad
2 ½ cups (625 ml) vegetable broth
2 ripe but firm mangoes (Ataulfo, sold as Champagne or honey mango, is ideal), cubed
7 oz (200 g) bocconcini, the small fresh mozzarella balls (4 of them), cubed
3 Lebanese or Persian cucumbers, cubed
1 pint (551 ml) grape tomatoes, halved
¼ red onion, very thinly sliced
1 orange bell pepper, cubed
A handful of fresh cilantro, chopped
30 fresh mint leaves, chopped
20 fresh basil leaves, chopped
Juice and zest of 1 lemon
Salt and freshly ground pepper, to taste