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Chilled couscous salad with mango

Yield: 4 Servings

Ingredients:

• 1 c ;water
• 2/3 c Couscous whole-wheat; un- -cooked
• 1 tb Tahini
• 2 tb Orange juice
• 1 c Yogurt OR
• 1 c Tofu soft
• 1/2 ts Cumin ground pn Ginger grund
• 1/2 c Chickpeas; cooked thorough- -ly rinsed if canned
• 1 lg Mango; peeled diced
• 1/4 c Raisins golden
• 1/4 c Cilantro fresh; minced
• 1/2 c Fruits

Instructions:

dried assorted: -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 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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