CURRIED CHICKEN CROQUETTES

1 cup water
3/4 cup uncooked couscous
1 (10 ounce) can premium chunk white chicken in water, drained and flaked
1 cup egg substitute
1/3 cup all-purpose flour
2 tablespoons honey
2 teaspoons curry powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
2 teaspoons olive oil, divided use
1/4 cup mango chutney or hot mango chutney (to serve)

Bring water to a boil in a medium saucepan; stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

Combine couscous, chicken, and next 6 ingredients in a bowl; stir well.

Coat a nonstick skillet with cooking spray; add 1 teaspoon oil. Place over medium-high heat until hot. Spoon about 1/3 cup chicken mixture for each of 4 croquettes into hot skillet; flatten into patties. Cook 5 minutes on each side or until golden. Repeat with remaining 1 teaspoon oil and chicken mixture.

Serve with chutney.

Yield: 4 servings (serving size: 2 croquettes and 1 tablespoon chutney)

Selections: 2 bread, 2 protein/meat, 1 fat, 40 calories. Points: 8

Per serving: calories 375 (13 % from fat); protein 24.8 g; fat 5.4 g (sat 1 g); carbohydrates 56.9 g; fiber 1.9 g; cholesterol 31 mg; iron 3.8 mg; sodium 528 mg; calcium 42 mg.

Source: Weight Watchers Magazine, Nov-Dec 1997