Chilled Couscous Salad With Mango Recipe

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Chilled Couscous Salad With Mango Recipe

 



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Chilled Couscous Salad With Mango

 

Ingredients

1 cup ; water
2/3 cup couscous, whole-wheat, un- cooked
1 tbsp tahini
2 tbsp orange juice
1 cup yogurt or
1 cup tofu, soft
1/2 tsp cumin, ground
1 pinch ginger, grund
1/2 cup chickpeas, cooked, thorough- ly rins
1 large mango, peeled, diced
1/4 cup raisins, golden
1/4 cup cilantro, fresh, minced
1/2 cup fruits, dried, assorted: pineapple,, papaya, orange



 

Preparation

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

 

 

Servings: 4

 

 

 

 


 

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