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Mix all dressing ingredients in a small bowl. Set aside.
Warm a large skillet over medium heat and add 7.5 mL (½ tbsp.) of oil. Add couscous, mixing well. Cook for 2 minutes, stirring constantly.
Add vegetable broth and stir. Cover and bring to a boil. Reduce heat to low and simmer for about 8 minutes or until couscous is al dente. Pour into a colander and rinse under cold water to cool. Drain completely.
Pour into a large salad bowl and add dressing. Set aside.
In the same skillet, heat 7.5 mL (½ tbsp.) of oil and grill cheese slices for 2 minutes on each side or until golden brown. Set aside.
Add vegetables, mango, almonds and herbs to the couscous. Divide salad into serving bowls and garnish with slices of grilled cheese.
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