Title: Chilled Couscous Salad with Mango
Categories: Vegetarian, Ovo lacto, Salad/dress
Yield: 4 servings
1 c Water
2/3 c Whole-wheat couscous; un-
-cooked
1 tb Tahini
2 tb Orange juice
1 c Yogurt -OR-
1 c Soft tofu
1/2 ts Ground cumin
1 pn Ground ginger
1/2 c Chickpeas; cooked, thorough-
-ly rinsed if canned
1 lg Mango; peeled, diced
1/4 c Golden raisins
1/4 c Fresh cilantro; minced
1/2 c Assorted dried fruits:
-pineapple, papaya, orange
-(optional)
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,
about 3 hours.
Per serving (lacto version): 246 cal; 10 g prot; 2 g fat; 47 g carb;
1 mg chol; 611 mg sod; 6 g fiber
