*  Exported from  MasterCook  *

                        Chicken and Couscous Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads                           Poultry
                Low Fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  14 1/2  ounces        Defatted chicken stock
     1/2  teaspoon      Ground cinnamon
     1/4  teaspoon      Ground nutmeg
     1/4  teaspoon      Curry powder
   1      cup           Uncooked couscous
   1 1/2  pounds        Cooked boneless -- skinless
                        -chicken breasts
   2      cups          Fresh pineapple chunks
   2      cups          Cubed cucumber chunks
   2      cups          Cubed red bell pepper
   2      cups          Cubed yellow bell pepper
   1      cup           Sliced celery
     1/2  cup           Sliced green onion (w/tops)
   3      tablespoons   Apple cider vinegar
   3      tablespoons   Water
   2      tablespoons   Vegetable oil
   1      teaspoon      Dried mint leaves
                        Lettuce leaves

In nonstick Dutch oven, heat chicken broth, cinnamon, nutmeg, and curry powder to a boil
. Stir in couscous; remove pan from heat and let stand, covered, 5 minutes.
 Fluff couscous with fork; cool to room temperature.
Cut chicken into 1/2-inch pieces. Add chicken, pineapple, cucumber, bell peppers,
 celery, and green onions to couscous; toss to combine.
In small jar with tight-fitting lid, combine vinegar, water, oil, and mint; shake well.
 Pour over couscous mixture; toss to coat. Serve immediately in lettuce-lined bowls.
Per serving: 348 calories; 8g fat (20% of calories from fat); 1g fat; 43g carbohydrate;
 27g protein; 58mg cholesterol; 85mg calcium; 9g fiber; 59mg calcium; 2mg iron.

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