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
We can trace the history of meal recipes way back into distant history, at least as far back into history as the ancient Egyptians, and possibly even further than that. However, generally, these ancient records were just basic hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe discovered, according to historians is a series of tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. Later on, in Roman times around 25BC a roman called Apicius assembled a few documents describing recipes prepared by wealthy roman citizens. In his publication, he recounts how the meals were divided into appetizers, main meal and desserts, something we still use today. He also describes how the cooks of Roman times were skilled in the use of many different spices, including a few that are still present in modern kitchens for example bay, rue and asafoetida. Later on in the 1400s, knights returning from the crusades brought back many spices and herbs from the holy lands, such as parsley, basil and rosemary. These new foods and spices created an explosion in books on cooking, most of which are now in academic collections. For the next few years, the upper-class families of Wesstern Europe competed with each other to offer the most exotic banquets, and consequentially cooks and their collection of recipes were greatly in demand. Nevertheless, it was during the 19th century that fine cooking and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to collating, testing, and recording recipes common in their social group. By the advent of the twentieth century, cookery publications were in great demand, mostly due to better eduction, more free time and having more money. The introduction of the TV brings us TV cookery programs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing everybody to access thousands of recipes like those on this web site. |
We hope you enjoy this Chilled Couscous Salad With Mango recipe.
