Chilled couscous salad with mango
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | ;water |
| ⅔ | cup | Couscous, whole-wheat; un- cooked |
| 1 | tablespoon | Tahini |
| 2 | tablespoons | Orange juice |
| 1 | cup | Yogurt OR |
| 1 | cup | Tofu, soft |
| ½ | teaspoon | Cumin, ground |
| pinch | Ginger, grund | |
| ½ | cup | Chickpeas; cooked, thorough- ly rinsed if canned |
| 1 | large | Mango; peeled, diced |
| ¼ | cup | Raisins, golden |
| ¼ | cup | Cilantro, fresh; minced |
| ½ | cup | Fruits, dried, assorted: pineapple, papaya, orange optional |
Directions
Bring water to a boil in a saucepan. Stir in couscous, return to a boil, cover and turn off heat. Let sit (without lifting the lid) until the water has been absorbed.
Meanwhile, stir together tahini and orange juice to make a smooth paste. Place yogurt or tofu in a large mixing bowl and whisk until light and smooth. Whisk in tahii mixture, cumin and ginger. Stir in chickpeas, mango and raisins.
Fluff couscous with a fork to break up any lumps. Stir into mago mixture. Add cilantro and dried fruits if desired; stir until thoroughly blended. Cover and refrigerate until chilled through, aout 3 hours.
Serves 4 as a side dish.
Per serving (lacto version): 246 cal; 10 g prot; 2 g fat; 47 g carb; 1 mg
chol; 611 mg sod; 6 g fiber
Vegetarian Times, August 1993/MM by DEEANNE