In article . net>,
yempf > wrote:

> Barb,
>
> How about this from Cooking Light:
>
> Couscous Salad with Chicken and Chopped Vegetables
>
> The creamy yogurt dressing has a hint of sweetness from the honey and
> an extra zing from the vinegar.
>
>
> Salad:
> 1 1/2 cups water
> 1 tablespoon olive oil, divided
> 3/4 teaspoon salt
> 1 cup uncooked couscous
> 1 cup chopped yellow bell pepper
> 1/2 cup finely chopped zucchini
> 1/2 cup chopped mushrooms
> 1 1/2 cups chopped skinless, boneless rotisserie chicken
> 1/2 cup (1/8-inch-thick) diagonally cut carrot
> 1/4 cup thinly sliced green onions
> 3 tablespoons dried currants
> 3 tablespoons finely chopped fresh mint
> 1/8 teaspoon freshly ground black pepper
>
> Dressing:
> 1 cup plain low-fat yogurt
> 3 tablespoons fresh lemon juice
> 1 tablespoon honey
> 1 tablespoon white wine vinegar
>
> To prepare salad, bring water, 1 teaspoon oil, and salt to a boil in
> a medium saucepan; gradually stir in couscous. Remove from heat; cover
> and let stand 5 minutes. Fluff with a fork. Place in a large bowl; cool
> to room temperature.
>
> Heat a large nonstick skillet over medium-high heat. Add remaining oil
> to pan. Add the bell pepper, zucchini, and mushrooms; sauté 4 minutes or
> until bell pepper is tender. Add bell pepper mixture, chicken, carrot,
> onions, currants, mint, and black pepper to couscous; toss gently to
> combine.
>
> To prepare dressing, combine yogurt and remaining ingredients, stirring
> with a whisk. Drizzle over couscous mixture, tossing gently to combine.
>
> Yield: 4 servings (serving size: 1 1/2 cups)
>
> CALORIES 368 (20% from fat); FAT 8g (satfat 2.1g, monofat 4g, polyfat
> 1.2g); PROTEIN 24.1g; CARBOHYDRATE 49.4g; FIBER 4.3g; CHOLESTEROL 46mg;
> IRON 1.8mg; SODIUM 540mg; CALCIUM 148mg;
> Cooking Light, JUNE 2004
>
> or this, check out the CL website for some other chicken and couscous
> ideas.
>
> Chicken and Couscous Salad
>
> If you can't find the specified box size of couscous, you can use 1
> cup uncooked couscous. If you have any salad left, take it to work for a
> light lunch.
>
>
> Salad:
> 1 1/4 cups fat-free, less-sodium chicken broth
> 1 (5.7-ounce) box uncooked couscous
> 1 1/2 cups cubed cooked chicken (about 6 ounces)
> 1/2 cup thinly sliced green onions
> 1/2 cup diced radishes (about 3 large)
> 1/2 cup chopped seeded peeled cucumber
> 1/4 cup chopped fresh flat-leaf parsley
> 2 tablespoons pine nuts, toasted
>
> Dressing:
> 1/4 cup white wine vinegar
> 1 1/2 tablespoons extravirgin olive oil
> 1 teaspoon ground cumin
> 1/2 teaspoon salt
> 1/8 teaspoon freshly ground black pepper
> 1 garlic clove, minced

This might happen - but not tomorrow, I think. Missing too many
ingredients on the premises at the moment. Thanks, though -- it looks
great.

-B
--
-Barb, <www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.