Ingredients
1 cup ; water
2/3 cup couscous, whole-wheat, un- cooked
1 tbsp tahini
2 tbsp orange juice
1 cup yogurt or
1 cup tofu, soft
1/2 tsp cumin, ground
1 pinch ginger, grund
1/2 cup chickpeas, cooked, thorough- ly rins
1 large mango, peeled, diced
1/4 cup raisins, golden
1/4 cup cilantro, fresh, minced
1/2 cup fruits, dried, assorted: pineapple,, papaya, orange
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 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, aout
3 hours.
Serves 4 as a side dish.
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 DEEANNE
Servings: 4 servings
Chilled Couscous Salad With Mango Recipe brought to you by Recipe Ideas
Categories: Fruit; Salad
The History of Recipes
Academics have traced the existance of recipes way back into the distant past, certainly as far back into recorded history as the ancient Egyptians, and maybe further still. Interesting though that is, mostly, these old cook books were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe discovered so far, according to Professor Solomon Katz, are some tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. During Roman times around 25BC a man called Apicius assembled a few documents detailing recipes enjoyed by wealthy Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. Aspicius also describes how the Roman chefs were skilled in the use of many aromatic flavors, including a few that will be familiar to modern cooks like bay, fennel and asafoetida. In the fifteenth century, the Crusaders brought back a variety of spices and herbs from middle-east cuisine, including basil and rosemary. These new foods and tastes prompted an outbreak in publications on food, some of which are kept safe in academic collections. During the succeeding few hundred years, the powerful families of the West competed to serve the most exotic banquets, and because of this the best cooks and their collection of recipes were highly sought after. However, it wasn`t until the 1800s that fine cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and publishing recipes to allow everyone to enjoy them. Like it or not, the introduction of television brought us TV cooks and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Chilled Couscous Salad With Mango recipe.
