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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 Posted to MM-Recipes Digest V4 #3 by "Phillip Waters"
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|Serving Size: 1 Serving (50g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 19 (35%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 6.8mg||0 %|
|Potassium 103.6mg||3 %|
|Total Carbohydrate 8.9g||3 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 8.2g|
|Protein 1g||1 %|
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Calories per serving: 54
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