WeightWatchers.com: Weight Watchers Recipe - Caribbean Turkey and Couscous Salad


	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)

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.

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.

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