Dressing:
\nJuice from \u00c2\u00bd lemon
\n\u00c2\u00bc cup olive oil
\n1\/8 tsp. Cumin
\n1\/8 tsp. Curry
\ndrop of Tobasco
\npinch garlic salt
\nsalt and pepper<\/p>\n
Salad:
\n1 \u00c2\u00bd c. Chicken or veggie broth
\n1 c. instant couscous
\nMeat from \u00c2\u00bd to 1 rotisserie chicken cut into bite-sized pieces
\n1 tomato diced
\n3 green onions, chopped
\n\u00c2\u00bd c. drained canned chickpeas
\n\u00c2\u00bd red bell pepper diced
\n1\/3 c. raisins
\n1\/3 c. pine nuts<\/p>\n
Make the dressing: whisk together the lemon juice, olive oil, cumin, curry, hot sauce, garlic powder, salt and pepper, set aside.<\/p>\n
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.<\/p>\n
Refrigerate for an hour. Garnish with pine nuts.<\/p>\n
4 Servings<\/p>\n","protected":false},"excerpt":{"rendered":"
Dressing: Juice from \u00c2\u00bd lemon \u00c2\u00bc cup olive oil 1\/8 tsp. Cumin 1\/8 tsp. Curry drop of Tobasco pinch garlic salt salt and pepper Salad: 1 \u00c2\u00bd c. Chicken or veggie broth 1 c. instant couscous Meat from \u00c2\u00bd to … Continue reading