Fruited Couscous Salad with Chicken

Ingredients

• Salad:2 1/4 cups water

• 2 Tbs chicken bouillon granules

• 1 3/4 cups couscous, uncooked

• 2 cups boneless skinless chicken breast, cooked, cut into bite-sized pieces

• 1 cup red bell pepper, chopped (one pepper)

• 1 carrot, chopped

• 1/2 cup dried cranberries

• 1 green apple, chopped

• 3 green onions, chopped

• 1/4 cup parsley sprigs, finely minced

• Dressing:1/2 cup freshly squeezed lemon juice

• 3 Tbs olive oil

• 1 clove garlic, minced

• 1/2 tsp curry powder

• 1/4 tsp cumin

• 1/4 tsp turmeric

• 1/4 tsp Tabasco sauce

• 1/4 tsp black pepper, freshly ground

The colorful salad is a feast for the eyes as well as the tastebuds. The perfect dish to feed a crowd or take to a potluck.

Directions

• In a jar or small bowl, blend together lemon juice, oil, garlic, curry powder, cumin, turmeric, Tabasco, and black pepper. Set aside.
• In a medium sauce pan, bring water to a boil, stir in chicken bouillon and add couscous. Mix couscous with a fork; cover and remove from heat. Let stand until broth is absorbed, about 15 minutes. Fluff couscous with a fork and transfer to a large bowl. Place bowl in refrigerator for about 5 minutes to cool.
• When couscous has cooled, mix in cooked chicken, red pepper, carrots, dried cranberries, apple, green onions and parsley. Add lemon dressing and toss well.
• Chill at least one hour before serving.