Submitted by Gretchen Walker via e-mail.
1 1/2 cup chicken broth
1/3 cup currants
3/4 teaspoon cumin
1 cup couscous
1/2 cup olive oil
2 - 3 tablespoon lemon juice
salt and pepper to taste
1 - 2 cups cooked, chopped chicken
3/4 cup chopped green onions
4 tablespoon pine or sunflower nuts
dried apricots for garnish, if desired
1. Combine broth, currants, and cumin in a saucepan and bring to a boil. Remove from heat and stir in couscous. Cover and let sit until cool, fluffing with a fork occasionally.
2. Whisk together in a bowl olive oil and lemon juice, add salt and pepper.
3. Combine dressing with couscous. Add onions, chicken and nuts, and stir together
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