1 c  ;water

    2/3 c  Couscous, whole-wheat; un-

           -cooked
      1 tb Tahini

      2 tb Orange juice

      1 c  Yogurt OR

      1 c  Tofu, soft

    1/2 ts Cumin, ground

        pn Ginger, grund
    1/2 c  Chickpeas; cooked, thorough-

           -ly rinsed if canned
      1 lg Mango; peeled, diced

    1/4 c  Raisins, golden

    1/4 c  Cilantro, fresh; minced

    1/2 c  Fruits, dried, assorted:

           -pineapple, papaya, orange
           -optional
   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