CHILLED PEAR SOUP

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Recipe Name: CHILLED COUSCOUS SALAD WITH MANGO

Servings: 4

Comments:

 

1 Cup(s) ;water

2/3 Cup(s) Couscous, whole-wheat; un-

-cooked

1 Tablespoon(s) Tahini

2 Tablespoon(s) Orange juice

1 Cup(s) Yogurt OR

1 Cup(s) Tofu, soft

1/2 Teaspoon(s) Cumin, ground

Pinch(es) Ginger, grund

1/2 Cup(s) Chickpeas; cooked, thorough-

-ly rinsed if canned

1 Large Mango; peeled, diced

1/4 Cup(s) Raisins, golden

1/4 Cup(s) Cilantro, fresh; minced

1/2 Cup(s) Fruits, dried, assorted:

-pineapple, papaya, orange

-optional

 

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

 

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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