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Moroccan Couscous Salad


1 ½ cups reduced salt chicken broth

1 cup (about 6 oz.) coarsely chopped pitted dried plums

1-2 tsp. curry powder

1 c dry whole wheat couscous

½ c chopped green onions

3 Tbsp. olive or canola oil

¼ c. white wine vinegar

¼ tsp. salt

1/8 tsp. freshly ground pepper

1 ½ c (8 oz.) cubed cooked chicken, or grilled tofu

1 c chopped tomato

½ cup red bell pepper, chopped (optional)

½ c chopped celery (optional)

½ c sliced almonds, sliced almonds, toasted (optional)

½ - 2/3 c feta cheese (optional)



In a 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.
In a small bowl, whisk together oil, vinegar, salt and pepper; add to couscous, tossing to coat. Stir in chicken (or tofu), bell pepper, celery and tomato (and feta, if used). Just before serving, stir in almonds.

Makes 6 servings, with 360 calories per serving, 12 g. fat, 31 mg. chol., 344 mg. sodium, 4 g. fiber, 37 g. carb.

Sounds great, Marilyn!  I have only eaten couscous once and it has a flavor and texture all its own.