Couscous Salad with Fresh Mango

Vegetarian Times Issue: August 1, 1999 p.31

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Directions

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.

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ingredient list

6 Servings

1 Tbs. 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 Tbs. orange juice
2/3 cup uncooked whole-wheat couscous

Nutritional Information

Per serving:

Calories	242
Protein	9g
Total Fat	3g
Saturated Fat	1g
Carbs	47g
Cholesterol	2mg
Sodium	37mg
Fiber	6g

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Comments

By pk on May 28, 2010:
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.

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