Prep Time 15 minutes Cook Time 5 minutes Serves 25
Ingredients48 oz chicken broth
24 oz coarsely chopped dried plums*
1 ½ T curry powder
24 oz dry couscous
4 oz chopped green onions
8 oz olive oil
8 oz white wine vinegar
To Taste salt & pepper
24 oz cubed cooked chicken
12 oz chopped tomato
8 oz sliced almonds, toasted (optional)
*Canned dried plums may be substituted for pitted dried plums. Drain liquid and pat dry with a paper towel.
DirectionsIn a saucepan, combine chicken broth, dried plums and curry powder; bring to a boil. Remove from heat; stir in couscous and green onions. Let stand, covered, 5 minutes. Fluff with fork; allow to cool. Meanwhile, in small bowl, whisk together olive oil, vinegar, salt and pepper; add to couscous, tossing to coat. Stir in chicken and tomato. Just before serving, stir in almonds, if desired.
Tip: -To toast almonds, arrange in even layer on baking sheet. Bake in 350°F oven 5 to 7 minutes or until lightly browned.
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