CURRIED COUSCOUS SALAD
From the American Institute for Cancer Research
Makes 6 servings

1 1/4 cups fat-free, reduced-sodium chicken broth or vegetable broth
1 Tbsp. curry powder
3 tsp. extra virgin olive oil, divided
3/4 cup instant couscous
1/2 cup diced carrot
1/2 cup diced Spanish onion
1/2 cup diced seeded tomato
1/2 cup diced zucchini
1/4 cup dried currants
1/2 cup canned chickpeas, rinsed and drained (optional)
1/2 cup shredded cooked chicken (optional)
2 Tbsp. fresh lemon juice
Salt and freshly ground pepper to taste

In medium saucepan over medium-high heat, bring chicken broth, curry powder and 2 teaspoons oil to a boil. Stir in couscous, remove from heat and let couscous stand, covered, 10 minutes.

Fluff couscous with fork and transfer to large bowl. Stir in carrot, onion, tomato, zucchini and currants. If using chickpeas or chicken, add at this point.

In small bowl, combine lemon juice, salt and pepper. Whisk in remaining teaspoon of oil. Pour dressing over salad while tossing with fork until all ingredients are combined and dressing is evenly distributed. Season to taste with salt and pepper.

Serve warm or at room temperature.