Recipe - Chilled Couscous Salad With Mango

1 cup ;water
2/3 cup Couscous, wholewheat; un
cooked
1 tablespoon Tahini
2 tablespoon Orange juice
1 cup Yogurt OR
1 cup Tofu, soft
One half teaspoon Cumin, ground
pn Ginger, grund
One half cup Chickpeas; cooked, thorough
ly rinsed if canned
1 lg Mango; peeled, minced
One fourth cup Raisins, golden
One fourth cup Cilantro, fresh; minced
One half cup 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