Chilled Couscous Salad with Mango

From Recidemia
Jump to: navigation, search


Source: Vegetarian Times, August 1993

  • Serves 4 as a side dish.



  1. Bring water to a boil in a saucepan.
  2. Stir in couscous, return to a boil, cover and turn off heat.
  3. Let sit (without lifting the lid) until the water has been absorbed.
  4. Meanwhile, stir together tahini and orange juice to make a smooth paste.
  5. Place yogurt or tofu in a large mixing bowl and whisk until light and smooth.
  6. Whisk in tahini mixture, cumin and ginger.
  7. Stir in chickpeas, mango and raisins.
  8. Fluff couscous with a fork to break up any lumps.
  9. Stir into mango mixture.
  10. Add cilantro and dried fruits if desired; stir until thoroughly blended.
  11. Cover and refrigerate until chilled through, about 3 hours.

Nutritional information[edit]

Per serving (lacto version):

  • 246 calories | 10 g prot | 2 g fat | 47 g carb | 1 mg chol | 611 mg sod | 6 g fiber