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

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