Chilled Couscous Salad with Mango

• 1 cup water
• 23 cup couscous whole-wheat, cooked
• 1 tablespoon tahini (sesame paste)
• 2 tablespoons orange juice
• 1 cup yogurt low fat, or vegan yogurt
• 1/2 teaspoon cumin ground
• 1 pinch ginger ground
• 1/2 cup chickpeas (garbanzo beans) cooked, thoroughly rinsed if canned
• 1 large mangos peeled, diced
• 1/4 cup raisins, seedless golden
• 1/4 cup cilantro fresh, minced
• 1/2 cup assorted fruits dried

1. Bring water to a boil in a saucepan.
2. Stir 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 in a large mixing bowl and whisk until light and smooth.
6. Whisk 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, about 3 hours.

water, couscous, tahini, orange juice, yogurt, cumin ground, ginger ground, chickpeas, raisins, cilantro

Taken from recipeland.com/recipe/v/chilled-couscous-salad-mango-41582 (may not work)