A refreshing and vibrant couscous salad featuring tropical fruits and a zesty dressing.
Bring the water and salt to a boil in a saucepan.
Use a lid to speed up the boiling process.
Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes.
Fluff the couscous with a fork after resting to separate the grains.
Dice the mango and finely chop the red onion and mint.
Use a sharp knife for precise cuts and to avoid bruising the mint.
In a mixing bowl, combine the couscous, blueberries, mango, red onion, and mint.
Ensure the couscous is cool before mixing to prevent wilting the mint.
Whisk together the lemon juice, olive oil, and pepper in a small bowl.
Taste the dressing and adjust the seasoning if needed.
Pour the dressing over the salad and toss to combine.
Toss gently to avoid crushing the blueberries.
Serve the salad chilled or at room temperature.
Garnish with additional mint leaves for a fresh look.
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