Lemon Couscous Salad with Fresh Fruit

    PREP: 35 minutes STAND: 5 minutes MAKES 4 servings

    11⁄4 cups water

    1⁄4 teaspoon salt

    3⁄4 cup whole wheat couscous or couscous

    1⁄2 teaspoon finely shredded lemon peel

    1 cup cubed cantaloupe

    1 cup honeydew balls or cubes

    1⁄2 cup fresh blueberries

    1⁄2 of a medium mango, peeled and cubed

    1⁄2 cup plain Greek yogurt or low-fat yogurt

    1 tablespoon lemon juice

    1 tablespoon honey

    Dash ground cardamom or ground cinnamon

    Milk (optional)

    8 Bibb lettuce leaves

    1⁄2 cup sliced almonds or chopped walnuts, toasted

    1 In a small saucepan bring the water and salt to boiling. Stir in couscous. Cover and remove from heat. Let stand for 5 minutes. Fluff couscous lightly with a fork; stir in lemon peel. Let cool.

    2 In a medium bowl combine cantaloupe, honeydew, blueberries, and mango.

    3 For dressing, in a small bowl combine yogurt, lemon juice, honey, and cardamom. If necessary, stir in milk to make a salad dressing of drizzling consistency.

    4 Divide lettuce leaves among individual serving plates. Spoon cooled couscous mixture onto lettuce. Top with cantaloupe mixture. Drizzle dressing over cantaloupe mixture. Sprinkle with almonds.

    PER SERVING: 340 cal., 10 g total fat (2 g sat. fat), 9 mg chol., 190 mg sodium, 58 g carb., 9 g fiber, 11 g pro.

    make it vegan

    Substitute soy yogurt for the Greek yogurt and, if using milk, substitute soymilk for the dairy milk.