Title: Chilled Couscous Salad with Mango
Categories: Vegetarian Fruit Side dish
Yield: 4 Servings

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, 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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