Chilled Couscous Salad with Mango

Ingredients

 * 1 cup water
 * 2/3 cup couscous, whole-wheat, un-
 * -cooked
 * 1 tbsp tahini
 * 2 tbsp orange juice
 * 1 cup yogurt or
 * 1 cup tofu, soft
 * 1/2 tsp cumin, ground
 * pn ginger, grund
 * 1/2 cup chickpeas, cooked, thorough-
 * -ly rinsed if canned
 * 1 large mango, peeled, diced
 * 1/4 cup raisins, golden
 * 1/4 cup cilantro, fresh, minced
 * 1/2 cup fruits, dried, assorted:
 * -pineapple, papaya, orange
 * -optional

Directions
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 deeann