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Chilled Couscous Salad with Mango

 
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Absolutely loved it! The other salad I made yesterday, instead of couscous I used quinoa that is much healthier; didn't have cooked chickpea on hand, so I boiled some frozen soy beans instead, and it actually tasted amazing.

Yield

4

servings

Prep

20

min

Cook

0

min

Ready

3

hrs

Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

1 cup water
cup couscous
whole-wheat, cooked
1 tablespoon tahini (sesame paste)
2 tablespoons orange juice
1 cup yogurt
low fat, or vegan yogurt
½ teaspoon cumin
ground
1 pinch ginger
ground
*
½ cup chickpeas (garbanzo beans)
cooked, thoroughly rinsed if canned
1 large mangos
peeled, diced
¼ cup raisins, seedless
golden
¼ cup cilantro
fresh, minced
½ cup assorted fruits
dried
*

Directions

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 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, about 3 hours.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 252g (8.9 oz)
Amount per Serving
Calories 26716% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 130mg 5%
Total Carbohydrate 17g 17%
Dietary Fiber 4g 18%
Sugars g
Protein 17g
Vitamin A 10% Vitamin C 31%
Calcium 12% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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