Instructions: 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.

NOTES : Fresh-lettuce wraps are attractive but a challenge to eat, because the crisp lettuce sometimes breaks. The test-group solution: Some ate out-of-hand, and the neat eaters used cutlery.

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