Chicken Couscous Salad

• 2 cups diced cooked chicken (good also) or 2 cups seafood (good also) or 2 cups ham (good also)
• 13 cup uncooked couscous
• 14 cup red wine vinegar
• 2 -3 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 12-1 teaspoon dried parsley flakes
• salt and pepper
• 18 teaspoon sugar, to taste
• 18 teaspoon garlic powder or 18 teaspoon fresh minced garlic, to taste
• 1 12 cups chopped red bell peppers
• 1 14 cups chopped peeled cucumbers
• 1 cup chopped onion (red onion is best, but white may be used)
• 14-12 cup currants
• 1 (11 ounce) can sweet whole kernel corn, drained (can use frozen, or left-over cut off kernels from grilled corn on the cob)

1. Bring 1/2 cup water to boil (can use sodium-free chicken broth instead of water) in a micowave-safe bowl.
2. Stir in the coucous; cover, and set aside for 5 minutes.
3. Uncover; fluff with a fork, cover and chill in the refrigerator until cold.
4. In a bowl, combine vinegar, and the next 7 ingredients (oil through the garlic),; stir well with a whisk.
5. Remove the cold coucous from the fridge.
6. Add in the remaining ingredients to the coucous; mix well Add in the dressing, and mix/toss again.
7. Return to the fridge for 1 hour to combine the flavors before serving.

chicken, couscous, red wine vinegar, olive oil, mustard, parsley flakes, salt, sugar, garlic, red bell peppers, cucumbers, onion, currants, sweet whole kernel corn

Taken from www.food.com/recipe/chicken-couscous-salad-98873 (may not work)