Chilled Couscous Salad with Mango
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.
Ingredients
1 | cup |
water
|
|
⅔ | 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.
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?