Return to Main Recipes Page/Return to Home Page

Couscous Salad w/Mango (D/P, TNT)
Source: Vegetarian Times, Aug. 1999
Serves: 6-8 as side dish

1 tbsp. tahini
1 cup plain low-fat yogurt or soft tofu
1/2 tsp. ground cumin
Pinch of ground ginger
1 ripe large mango, peeled, pitted and diced
1/2 cup cooked or canned chickpeas, rinsed and drained if canned
1/4 cup golden raisins
1/4 cup chopped fresh cilantro
2 tbsp. orange juice
2/3 cup uncooked whole-wheat couscous (or regular)

In medium saucepan, bring 1 cup water to a boil. Stir in couscous, return to a boil, cover and turn heat off. Let stand until water is absorbed, 5 to 10 minutes.

Meanwhile, in small cup, mix orange juice and tahini until well blended. In large bowl, whisk yogurt until smooth, then whisk in tahini mixture, cumin and ginger. Stir in mango, chickpeas and raisins.

Fluff couscous with fork. Stir into mango mixture along with cilantro. Serve chilled or at room temperature.

Poster's Notes:
To keep this pareve, since I was serving meat, I used soft tofu. It worked beautifully. I also don't like cumin, so I used ground coriander instead, and a bit of cinnamon. Instead of golden raisins, which I didn't have, I used dried cranberries. Very pretty.

Posted by Shayla Goldstein

Nutritional Info Per Serving: 242 cal; 9g protein; 3g total fat (1g sat. fat); 47g carb.; 37mg sodium; 6g Fiber