Chilled Couscous Salad with Mango Recipe

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