Couscous Salad

1½ cups chicken broth

½ cup water

1 box (10 ounces) plain couscous (about 1½ cups), uncooked

1 tomato, diced

3 green onions, chopped

½ cup chickpeas, drained

½ red or green bell pepper, cut in ½-inch strips

½ cups dried currants or golden raisins

2 tablespoons parsley, chopped

5 ounces canned, drained chicken meat, optional

Dressing

½ lemon, juiced

½ cup olive oil

½ teaspoon ground cumin

½ teaspoon curry powder

1 drop hot pepper sauce or to taste

½ teaspoon garlic powder

Salt and pepper

½ cup pine nuts, toasted, optional

Bring broth and water to a boil, add couscous and stir. Cover and remove from heat. Let stand 5 minutes.

Uncover and add tomato, green onions, chickpeas, bell pepper, currants, parsley and chicken. Mix well.

In a small bowl, combine lemon juice, olive oil, cumin, curry, hot pepper sauce, garlic, salt and pepper. Toss with salad. Refrigerate at least 1 hour. Before serving, stir in nuts.

Serves six.

Nutrition values per serving: 530 calories, 20 g fat (2.5 g saturated), 75 g carbohydrates, 7 g fiber, 12 g protein, 0 mg cholesterol, 280 mg sodium.