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Chilled Couscous Salad With Mango
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
Serves 4 as a side dish.
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