Moroccan Couscous Salad

1 ½ cupsChicken broth
1 cup (about 6 ounces)Taylor Brothers Dried Plums, coarsely chopped
1 teaspoonCurry powder
1 cup (6 ounces)Dry couscous
½ cupChopped green onions
¼ cupOlive oil
¼ cupWhite wine vinegar
¼ teaspoonSalt
⅛ teaspoonPepper
1 ½ cup (8 ounces)Cubed cooked chicken
⅔ cupChopped tomato
½ cupSliced almonds, toasted (optional)


In medium 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.

Serves 6.

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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