Ingredients:
1 (14 1/2 ounce) cans chicken broth ( can use fat-free, sodium-free)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2-1 teaspoon curry powder ( add even more if you like a strong curry flavor)
1 cup uncooked couscous
1 1/2 lbs boneless skinless chicken breasts, cooked and cut into 1/2 inch pieces
2 cups fresh pineapple chunks
2 cups cubed cucumbers, chunks
2 cups cubed red bell peppers
2 cups cubed yellow bell peppers
1 cup sliced celery
1/2 cup sliced green onions ( include tops)
salt and pepper
3 tablespoons apple cider vinegar
3 tablespoons water
2 tablespoons vegetable oil
1 tablespoon fresh mint or 1 teaspoon dried mint
lettuce leaves
Directions:
In a non-stick pan, heat broth, cinnamon, nutmeg, and curry powder; bring mixture to a boil.
Add couscous and stir.
Remove pan from heat and let stand, covered, for 5 minutes.
Fluff couscous with at fork and let cool to room temperature.
Add chicken, pineapple, cucumber, bell peppers, celery, green onion, and salt and pepper to taste; toss to mix together.
In a krudit jar with a tight fitting lid, combine vinegar, water, oil, and mint; shake well.
Pour over couscous mixture and toss.
Serve over bed of lettuce.
Servings: 6
Time preparation: 30 min.
Time total: 35 min.