Curried Couscous and Chicken Salad.

This is a light and mild couscous salad. It's a nice way to use up leftover chicken or turkey. It can be made up to a day ahead. It's great for luncheons, baby or bridal showers, or a light dinner.

• Ready In: 2 hrs 30 mins
• Serves: 8

Ingredients

• 1  cup chicken broth
• 1  cup couscous
• 1⁄2 cup golden raisin
• 1⁄2 teaspoon curry powder
• 1  cup mayonnaise
• 1  teaspoon ground ginger
• 2  tablespoons lemon juice
• 3  cups  cooked chicken or 3  cups  cooked turkey, cubed
• 1⁄3 cup celery, chopped
• 1⁄4 cup green onion, chopped
• 1⁄3 cup  toasted almond, finely chopped
• 1  cup red grapes, quartered
• 1  tablespoon fresh parsley, chopped

Directions

1. Bring chicken broth to a boil in microwave or saucepan.
2. Combine couscous, raisins, and curry powder in a medium bowl. Stir in broth, cover and let stand 5 minutes.
3. Fluff couscous with a fork and let cool to room temperature.
4. In a large bowl mix mayonnaise, ginger, and lemon juice. Add chicken, celery, green onions, almonds, and cooled couscous mixture. Toss gently. Fold in grapes and parsley. Refrigerate at least 2 hours before serving.