Chilled couscous salad with mango

1. Bring water to a boil in a saucepan.
2. Stiri in couscous, return to a boil, cover and turn off heat.
3. Let sit (without lifting the lid) until the water has been absorbed.
4. Meanwhile, stir together tahini and orange juice to make a smooth paste.
5. Place yogurt or tofu in a large mixing bowl and whisk until light and smooth.
6. Whiski in tahii mixture, cumin and ginger.
7. Stir in chickpeas, mango and raisins.
8. Fluff couscous with a fork to break up any lumps.
9. Stir into mago mixture.
10. Add cilantro and dried fruits if desired; stir until thoroughly blended.
11. Cover and refrigerate until chilled through, aout 3 hours.
12. Serves 4 as a side dish.
13. 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/mm by deeann.