1 1/2 cups couscous
1 cup nonfat plain yogurt
1 10-ounce can Mandarin orange sections, drained (reserve 1/3 cup liquid)
1 teaspoon extra-virgin olive oil
1 teaspoon ground cumin
1/4 teaspoon salt
1/3 cup green onions, thinly sliced
1/3 cup celery, chopped
1 cup (4 ounces) 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.