Dressing:
Juice from ½ lemon
¼ cup olive oil
1/8 tsp. Cumin
1/8 tsp. Curry
drop of Tobasco
pinch garlic salt
salt and pepper

Salad:
1 ½ c. Chicken or veggie broth
1 c. instant couscous
Meat from ½ to 1 rotisserie chicken cut into bite-sized pieces
1 tomato diced
3 green onions, chopped
½ c. drained canned chickpeas
½ red bell pepper diced
1/3 c. raisins
1/3 c. pine nuts

Make the dressing: whisk together the lemon juice, olive oil, cumin, curry, hot sauce, garlic powder, salt and pepper, set aside.

Make the salad: Bring the broth to the boil, add couscous and stir. Cover and remove from heat. Let stand for 5 minutes. Transfer to a large bowl and toss with the chicken, tomato, green onions, chickpeas, pepper, raisins and the salad dressing. Mix well.

Refrigerate for an hour. Garnish with pine nuts.

4 Servings