Couscous Fruit Salad

1.50 cups water
0.25 teaspoon salt
1.00 cup raw couscous
0.50 cup fat free vanilla yogurt
0.50 teaspoon grated lime peel
1.00 tablespoon lime juice
1.00 tablespoon honey
4.00 drops hot pepper sauce
0.50 cup sliced celery, thinly
2.00 tablespoons sliced green onion
2.00 tablespoons broken pecans
1.00 tablespoon chopped cilantro
2.00 peeled, chopped kiwi
1.00 peeled, pitted, sliced mango
12.00 whole strawberries


In small saucepan, combine water and salt. Bring to a boil. Remove fluff couscous with a fork, cool 20 minutes till room temp. Meanwhile, in small bowl combine all dressing ingredients, blend well. In medium bowl, combine celery, onions, pecans, cilantro, kiwi, dressing and couscous, toss gently to coat. Serve immediately or refrigerate until serving time. To serve, scoop couscous mixture into 4 plates. Decoratively arrange mango slices and strawberries around couscous mixture.