1. Prepare couscous according to package directions, using water instead of broth and omitting salt and oil; set aside and keep warm. Meanwhile, for sauce, juice lemon using Juicer to measure 2 tbsp (30 mL). Set aside 1 tbsp (15 mL) for use in salad. Using Small Mix 'N Scraper®, mix remaining 1 tbsp (15 mL) juice, yogurt, half of the cheese, half of the mint, one of the pressed garlic cloves and 1/4 tsp (1 mL) of the black pepper in (2-cup/500-mL) Prep Bowl; set aside.
2. For salad, cut tomatoes lengthwise into quarters and thinly slice onion lengthwise using Chef's Knife. Combine tomatoes, onion, beans, reserved lemon juice, remaining mint, remaining pressed garlic clove and 1/4 tsp (1 mL) of the black pepper in Classic Batter Bowl; toss gently with Mix 'N Scraper®; and set aside.
3. For filling, add oil to (12-in./30-cm) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Place turkey, salt and remaining 3/4 tsp (4 mL) black pepper in Stainless (4-qt./4-L) Mixing Bowl; toss to coat. Cook turkey, uncovered, 2-3 minutes or until golden brown, stirring occasionally. Remove Skillet from heat. Add couscous, remaining cheese and oregano; stir until combined.
4. To serve, spoon filling onto lettuce leaves; top with salad and drizzle with sauce.

Yield: 6 servings

Nutrients per serving: U.S Nutrients per serving: Calories 230, Total Fat 3.5 g, Saturated Fat 0 g, Cholesterol 35 mg, Sodium 450 mg, Carbohydrate 19 g, Fiber 4 g, Protein 30 g

U.S. Diabetic exchanges per serving: 1 starch, 1 vegetable, 31/2 low-fat meat (1 carb)

Cook's Tips: Turkey cutlets are thinly sliced boneless, skinless turkey breasts.

Boston lettuce is a leafy lettuce with soft leaves and a buttery texture and flavor. If desired, Bibb or iceberg lettuce can be substituted.