This salad uses large-grain Israeli couscous (p’titim) as its base, though you could also get away with using other versions, right down to the tiny-grained variety. Each of the mix-ins adds both a burst of color and a burst of flavor, so much that all you need is a light dressing to pull it all together. This salad would make a great addition to a vort, seudah shlishit, backyard picnic, or even just a quick weekday lunch.
As my fruit advisors assure me, the pieces of sweet, tropical-tasting mango perfectly complement the salty zing of the feta, the sharp bite of the red onion, and the cool, refreshing quality of the chopped mint.
Sounds like lunch in the succah, hmm?
Mango couscous salad
Yield: 4-6 servings
- 17.6 oz (500 g) large-grain Israeli couscous (p’titim)
- 1 mango, diced
- 15 cherry tomatoes, halved
- 30 mint leaves, chopped
- ½ small red onion, sliced
- 1/3 cup cubed feta cheese
- ½ medium lemon or lime
- 1 Tbsp olive oil
- pinch of sugar
- salt, to taste
- freshly ground black pepper, to taste
1. Cook couscous according to package directions. Let it cool while you prepare the other ingredients. (If it’s too hot, it will wilt the mint.)
2. In a small bowl, whisk together lemon/lime juice, olive oil, sugar, salt, and pepper. Drizzle over couscous and mix well.
3. Add tomatoes, onion, and mint and toss to combine. Add mango and feta and toss again, gently. Serve at room temperature. (If the salad is chilled and then brought to room temperature for serving, taste and season with additional salt and pepper as needed.)