Ingredients

1/2 cup chopped onion
1/2 cup chopped celery
1 garlic clove, minced
1 tablespoon vegetable oil
1 teaspoon salt
3/4 teaspoon ground turmeric
3/4 teaspoon lemon pepper
3/4 teaspoon grated fresh ginger root
2 cups water
1 cup whole-grain or regular couscous
16-ounce can garbanzo beans, rinsed and drained
11/2 cups halved seedless grapes
8 large iceberg or leafy green lettuce leaves
Mango chutney, optional

Directions

Saute onion, celery and garlic in oil until softened. Add salt, ground turmeric, lemon pepper and ginger root; mix well. Add water. Bring mixture to boil, stir in couscous and beans and return mixture to boil. Cover pan and let stand 5 minutes or until all the water is absorbed. Mix in grapes; cover and let stand 5 minutes. Fluff mixture with a fork.

To serve: Spoon 3/4 cup mixture in center of each lettuce leaf; roll up into flute or cone shape. Serve with mango chutney. May also be served cold. Makes 8 servings as a side dish or 4 servings as a main dish.

Nutrition information per 1/8 serving: 175 cal., 5.9 g pro., 2.8 g fat, 32.1 g carb., 0 mg chol., 4.2 g fiber, 513 mg sodium.