Recipe: Curried Couscous Chicken Salad with Orange Dressing

CURRIED COUSCOUS-CHICKEN SALAD

3/4 cup water
1/2 teaspoon salt
1/2 teaspoon curry powder
2/3 cup couscous, uncooked
1 cup cubed cooked chicken breast (1/2 pound)
1/2 cup drained canned garbanzo beans
1/2 cup chopped red cabbage
1/4 cup sliced green onions
1/4 cup thinly sliced celery

FOR THE ORANGE DRESSING:
6 tablespoons unsweetened orange juice
1 teaspoon grated orange rind
1/4 teaspoon pepper
2 teaspoons olive oil

Bring water, salt, and curry powder to a boil in a medium saucepan; stir in couscous. Remove from heat; let stand, covered, 5 minutes.

Fluff with a fork. Add chicken and next 4 ingredients.

Combine orange juice and next 3 ingredients in a bowl; stir with a wire whisk until blended. Add to couscous mixture; toss well.

Makes 3 servings (1 cup each)
From: Nancy
Source: Cooking Light magazine, May 1994