Zucchini mango couscous salad

Grilled Zucchini and Mango Couscous Salad


  • 2 cups Israeli couscous
  • 2½ cups vegetable stock
  • 2 small zucchini
  • 1 cup diced mango
  • 1 red onion, cut in wedges
  • Olive oil
  • 2 tablespoons butter
  • Salt
  • Pepper
  • ½ cup parsley, chopped
  • ¼ cup mint, chopped
  • juice of half a lemon


Pour the stock into a large saucepan and bring it to a boil. Add the couscous and cook until the liquid is absorbed and the pasta is tender. Stir in the butter, and set it aside.

Heat a grill pan or outdoor grill. Brush the zucchini and onion with olive oil and season them with salt and pepper. Grill the veggies a few minutes on each side until they are slightly tender. Dice the veggies into bite-sized pieces and mix them into the couscous. Add the mango, lemon juice, parsley and mint. Season with additional salt and pepper.

Serve immediately or refrigerate until ready to serve. If refrigerated, I like to bring this salad down to room temperature before serving.


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