Chicken and Couscous Salad

• 1 (14 1/2 ounce) can chicken broth (can use fat-free, sodium-free)
• 12 teaspoon ground cinnamon
• 14 teaspoon ground nutmeg
• 12-1 teaspoon curry powder (add even more if you like a strong curry flavor)
• 1 cup uncooked couscous
• 1 12 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
• 12 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

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.

chicken broth, ground cinnamon, ground nutmeg, curry, couscous, chicken breasts, pineapple, cucumbers, red bell peppers, yellow bell peppers, celery, green onion, salt, apple cider vinegar, water, vegetable oil, mint

Taken from www.food.com/recipe/chicken-and-couscous-salad-50059 (may not work)