main meals

Ingredients

	1 1/2 cup(s) water
	1 1/2 tsp curry powder, divided
	1 tsp ginger root, fresh, grated
	1 tsp olive oil
	1 cup(s) uncooked couscous, plain-variety
	1/3 cup(s) plain fat-free yogurt
	1/4 cup(s) cilantro, fresh, chopped
	2 Tbsp reduced-calorie mayonnaise
	2 Tbsp mango chutney
	2 Tbsp water
	10 oz cooked turkey breast, torn into thick shreds or cut into bite-size pieces
	1 cup(s) grapes, red, seedless, halved
	1 cup(s) pineapple, fresh, diced
	3/4 cup(s) mango(es), fresh, diced
	12 piece(s) lettuce, Boston-variety
	1/4 cup(s) scallion(s), sliced
	1 1/4 oz cashews, unsalted, roasted, coarsely chopped (about 4 tbsp)

Instructions

• Bring 1 1/2 cups of water, 1 teaspoon of curry powder, ginger and oil to a boil in a small saucepan. Add couscous; remove from heat and let stand, covered, until water is absorbed and couscous is tender, about 5 minutes. Transfer couscous to a large bowl and fluff with a fork to separate grains; place in refrigerator for a few minutes to chill slightly.
  
  
• Meanwhile, in a small bowl, stir yogurt, cilantro, mayonnaise, chutney, remaining 1/2 teaspoon of curry powder and 2 tablespoons of water together until blended. Pour over couscous; toss to coat.
  
  
• Add turkey, grapes, pineapple and mango to couscous mixture; toss to mix and coat.
  
  
• To serve, line each of 6 bowls with 2 lettuce leaves and top each with about 1 1/4 cups of couscous mixture. Sprinkle each serving with 2 teaspoons each of scallions and cashews.

Notes

• Mangoes are available almost year round now. If you can’t find any attractive ones, however, other fruits, such as apples or melon, also work well. (You may even find a combo that you like already cut up in the produce section or at the salad bar in your supermarket). The cashews are a delicious addition but feel free to leave them out if you prefer.