Chicken and Couscous Salad

A favorite with me and my girlfriends.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1 (14 1/2ounce) can chicken broth (can use fat-free, sodium-free)
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon ground nutmeg
• 1⁄2-1  teaspoon curry powder (add even more if you like a strong curry flavor)
• 1  cup  uncooked couscous
• 1 1⁄2 lbs boneless skinless chicken breasts, cooked and cut into 1/2 inch pieces
• 2  cups fresh pineapple chunks
• 2  cups  cubed cucumbers, chunks
• 2  cups  cubed red bell peppers
• 2  cups  cubed yellow bell peppers
• 1  cup  sliced celery
• 1⁄2 cup  sliced green onion (include tops)
•  salt and pepper
• 3  tablespoons apple cider vinegar
• 3  tablespoons water
• 2  tablespoons  vegetable oil
• 1  tablespoon of fresh mint or 1  teaspoon dried mint
•  lettuce leaf

Directions

1. In a non-stick pan, heat broth, cinnamon, nutmeg, and curry powder; bring mixture to a boil.
2. Add couscous and stir.
3. Remove pan from heat and let stand, covered, for 5 minutes.
4. Fluff couscous with at fork and let cool to room temperature.
5. Add chicken, pineapple, cucumber, bell peppers, celery, green onion, and salt and pepper to taste; toss to mix together.
6. In a krudit jar with a tight fitting lid, combine vinegar, water, oil, and mint; shake well.
7. Pour over couscous mixture and toss.
8. Serve over bed of lettuce.