Couscous Salad With Fresh Mango

[Guest guest]

I made this last week. It was ok, but the cilantro was too strong for me.

 

Kathleen

 

* Exported from MasterCook *

 

Couscous Salad With Fresh Mango

 

Recipe By : Vegetarian Times Magazine, August 1999, page 31

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Fruits

Pasta, Couscous, Etc. Salads, Main Dish

Soyfoods

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2/3 cup uncooked whole-wheat couscous

2 tablespoons orange juice

1 tablespoon tahini

1 cup plain low-fat yogurt or soft tofu

1/2 teaspoon ground cumin

1 pinch 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

 

6 SERVINGS LACTO

 

A ripe mango is a great salad ingredient. Choose one that smells sweet and

gives slightly when you press it

 

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 a 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 a fork. Stir into mango mixture along with cilantro.

Serve chilled or at room temperature.

 

PER SERVING: 242 CAL.; 95 PROT.; 35 TOTAL FAT (1G SAT. FAT); 47G CARB.;

2MG CHOL.; 37MG SOD.; 4G FIBER

 

Converted by MC_Buster.

 

 

 

 

 

- - - - - - - - - - - - - - - - - -