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.
