A staple of North African cuisine, couscous is a quick-cooking grain with many uses. It can be served with milk as a cereal, in casseroles or stuffings, or tossed with dressing for a salad, as it is here.
Ingredients
1
can (14-1/2 ounces) fat-free reduced-sodium chicken broth
1/2
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
1/4
teaspoon curry powder
1
cup uncooked couscous
1-1/2
pounds boneless skinless chicken breasts, cooked
2
cups fresh pineapple chunks
2
cups cubed seeded cucumber chunks
2
cups cubed red bell pepper
2
cups cubed yellow bell pepper
1
cup sliced celery
1/2
cup sliced green onions with tops
3
tablespoons apple cider vinegar
3
tablespoons water
2
tablespoons vegetable oil
1
tablespoon fresh mint or 1 teaspoon dried mint leaves
Lettuce leaves
1. Heat chicken broth, cinnamon, nutmeg and curry powder in nonstick Dutch oven or large nonstick saucepan; bring to a boil. Stir in couscous; remove pan from heat and let stand, covered, 5 minutes. Fluff couscous with fork; cool to room temperature.
2. Cut chicken into 1/2-inch pieces. Add chicken, pineapple, cucumber, bell peppers, celery and green onions to couscous; toss to combine.
3. In small jar with tight-fitting lid, combine vinegar, water, oil and mint; shake well. Pour over couscous mixture; toss to coat. Serve immediately in lettuce-lined bowl. Garnish as desired.
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