Start by cooking your couscous according to the package instructions. It usually takes about 10 minutes to get that light and fluffy texture, stirring occasionally.

While the couscous is cooking, dice the mango, cucumber, and avocado aiming for similar-sized pieces.

Once the couscous is ready, drain it and let it cool to prevent the avocado from getting mushy when mixed in.

In a small bowl, whisk together the olive oil, lime juice, and chopped chili to create the mint-chile vinaigrette. Add in the chopped mint and season with salt and pepper.

In a large mixing bowl, combine your cooled couscous, diced mango, cucumber, and avocado.

Gently pour the vinaigrette over and toss lightly to coat everything evenly, being careful not to over-mix.