Title: Chilled Couscous Salad with Mango
Categories: Vegetarian, Lacto, Vegan, Fruits, 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini