Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c ;water 1/2 c Chickpeas; cooked, thorough-
2/3 c Couscous, whole-wheat; un- -ly rinsed if canned
-cooked 1 lg Mango; peeled, diced
1 tb Tahini 1/4 c Raisins, golden
2 tb Orange juice 1/4 c Cilantro, fresh; minced
1 c Yogurt OR 1/2 c Fruits, dried, assorted:
1 c Tofu, soft -pineapple, papaya, orange
1/2 ts Cumin, ground -optional
pn Ginger, grund

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 DEEANNE

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