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3 hours
Prep: 20 minutes
Cook: 0 minutes
267 calories per serving view nutrition facts
4 servings
suggest servings
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| 1 | cup | water | |
| 2/3 | cup | couscous | whole-wheat, cooked |
| 1 | tablespoon | tahini | |
| 2 | tablespoons | orange juice | |
| 1 | cup | yogurt | |
| 1/2 | teaspoon | cumin | ground |
| 1 | pinch | ginger | ground |
| 1/2 | cup | chickpeas (garbanzo beans) | cooked, thoroughly rinsed if canned |
| 1 | large | mango | peeled, diced |
| 1/4 | cup | raisins, seedless | golden |
| 1/4 | cup | cilantro | fresh, minced |
| 1/2 | cup | assorted fruits | dried |
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, about 3 hours.
| % Daily Value* | |
| Total Fat 5.0g | 7% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 130mg | 5% |
| Total Carbohydrate 50.0g | 17% |
| Dietary Fiber 4.0g | 18% |
| Sugars 16.0g | |
| Protein 9.0g | 17% |
| Vitamin A | 10% | Vitamin C | 31% | |
| Calcium | 12% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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History - The Greeks planted Parsley and rue as borders around herb gardens, from whence comes the old saying: "being at the parsely and rue", meaning to be at the beginning of a project....
I make this from time to time for the holidays or dinner gatherings, and it is usually gone in seconds. People seem to like this one better than the classic green bean casserole recipe. I'd suggest substituting the canned corn with about a cup of fresh or frozen corn - it tastes much better. Sometimes I add some chopped potatoes or sliced celery, and I always use sharp cheddar cheese for optimum flavor. Try it for the holidays - you'll be a hit.
Curry those chicken legs with this delicious recipe that uses lemon juice and plain yogurt.
