Couscous Salad with Fresh Mango Recipe | Vegetarian Times Skip to main content

Couscous Salad with Fresh Mango

Ingredients: 

Ingredients: 

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1 Tbs. tahini
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1 cup plain low-fat yogurt or soft tofu
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½ tsp. ground cumin
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1 ripe large mango, peeled, pitted and diced
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½ cup cooked or canned chickpeas, rinsed and drained if canned
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¼ cup golden raisins
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¼ cup chopped fresh cilantro
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2 Tbs. orange juice
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⅔ cup uncooked whole-wheat couscous

Instructions: 

  1. 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.
  2. 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.
  3. Fluff couscous with fork. Stir into mango mixture along with cilantro. Serve chilled or at room temperature.

Nutrition Information: 

Calories: 
242
Protein: 
9 g
Total Fat: 
3 g
Saturated Fat: 
1 g
Carbohydrates: 
47 g
Cholesterol: 
2 mg
Sodium: 
37 mg
Fiber: 
6 g
Sugar: 
g
Yield: 
6 Servings

Comments on this Recipe

please double check your yogurt amount.. mush!!

Consistency is kind of mushy and not really what I would call a "salad". Also, this recipe was pretty bland so I added some sricha and that helped a bit.