Ingredients:
1 1/2 cups chicken broth
3 teaspoons soy sauce
2 teaspoons sesame oil
1 cup uncooked couscous
2 green onions, sliced
1 large sweet red peppers, chopped (optional)
1 1/2 cups sugar snap peas or 1 1/2 cups snow peas
3/4 cup broccoli florets
1 cup cooked chicken, chopped
1/4 cup lemon juice
2 tablespoons olive oil
1/4 teaspoon pepper
1/4 cup slivered almonds, toasted
1 tablespoon sesame seeds, toasted
Directions:
In a small saucepan, combine broth, 1 teaspoon soy sauce and 1 teaspoon sesame oil and bring to a boil.
Place couscous in large bowl and stir in boiling broth. Cover and let stand 5-8 minutes. Fluff with fork.
Stir in green onions and red pepper. Cover and refrigerate until chilled.
Steam peas one minute. Add broccoli and steam 2 more minutes or until crisp-tender. Rinse in cold water and drain.
Add chicken, peas and broccoli to couscous.
In a small bowl, combine lemon juice, olive oil, 2 teaspoons soy sauce, pepper and 1 teaspoon sesame oil. Blend into couscous mixture.
Mix in toasted almonds and sesame seeds immediately before serving. Serve chilled or at room temperature.
Variation: Substitute bulgur for couscous. Allow to stand in boiling liquid, covered, for 30 minutes.
Servings: 4
Time preparation: 50 min.
Time total: 60 min.