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Chicken Couscous Salad, Moroccan (M, TNT)
Source: California Prune Board
Serves: 6

1-1/2 cups chicken broth
1 cup coarsely chopped dried plums (prunes) (6 ounces)
1 teaspoon curry powder
1 cup dry couscous (6 ounces)
1/2 cup chopped green onions
1/3 cup olive oil
1/4 cup white wine vinegar
Salt
1/8 teaspoon pepper
1-1/2 cups cubed cooked chicken (8 ounces)
2/3 cup chopped tomato
1/2 cup sliced almonds, toasted

In medium saucepan, combine chicken broth, dried plums and curry powder; bring to a boil. Remove from heat; stir in couscous and green onions.

Let stand, covered, 5 minutes. Fluff with fork; allow to cool.

Meanwhile, in small bowl, whisk together olive oil, vinegar, 1/4 teaspoon salt and pepper; add to couscous, tossing to coat. Stir in chicken and tomato.

Just before serving, stir in almonds; season with additional salt, if desired.

Note: To toast almonds, arrange in even layer on baking sheet. Bake in 350°F oven 5-7 minutes or until golden brown.

Poster's Notes: This is delicious and would be good for a lunch during the holidays.

Posted by Nancy Berry