1 1/2 c. couscous 1 c. nonfat plain yogurt 1 10--oz. can Mandarin orange sections, drained (reserve 1/3 c. liquid) 1 tsp. extra-virgin olive oil 1 tsp. ground cumin 1/4 tsp. salt 1/3 c. green onions, thinly sliced 1/3 c. celery, chopped 1 c. (4-oz.) Wisconsin Havarti cheese, shredded and divided Bibb or Boston lettuce leaves
In medium saucepan, bring 2 cups water to a boil; stir in couscous. Cover and set aside for 5 minutes. Meanwhile, in large bowl, whisk together yogurt, reserved orange liquid, oil, cumin and salt. Fluff couscous with a fork, and add to yogurt mixture. Stir in orange sections, scallions, celery and 1/2 cup cheese; toss to combine. Cover and refrigerate until ready to serve. To serve, place lettuce leaves on a serving platter. Mound couscous mixture on top, and sprinkle cheese over the salad.