RCI-SP.005.0188.001
Chilled Couscous Salad with Mango
Source: Vegetarian Times, August 1993 * Serves 4 as a side dish.
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Bring 1 cup of water to a boil in a saucepan over medium-high heat.
3 minutes
2
Add the whole-wheat couscous to the boiling water, stir once, then remove from heat and cover with a lid.
5 minutes
3
Let the couscous sit covered for 5 minutes until all water is absorbed and the grains are fluffy, then fluff with a fork and transfer to a large bowl.
5 minutes
4
In a small bowl, whisk together the tahini, orange juice, 1 cup soft yogurt or tofu, ground cumin, and ground ginger until smooth and well combined.
5
Pour the tahini-yogurt dressing over the couscous and toss gently until all grains are evenly coated.
6
Add the rinsed chickpeas, diced mango, golden raisins, and assorted dried fruits (if using) to the couscous mixture.
7
Fold in the minced fresh cilantro, ensuring the salad is well mixed without breaking down the mango pieces.
8
Cover the salad and refrigerate for at least 15 minutes before serving to allow the flavors to meld and the salad to chill thoroughly.
15 minutes
9
Give the salad a gentle stir before serving, adding additional orange juice or water if needed to adjust the consistency.