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.
Makes 4 servings.
Recipes and images courtesy of © 2013 Wisconsin Milk Marketing Board, Inc.