| 1 ½ cups | Chicken broth |
| 1 cup (about 6 ounces) | Taylor Brothers Dried Plums, coarsely chopped |
| 1 teaspoon | Curry powder |
| 1 cup (6 ounces) | Dry couscous |
| ½ cup | Chopped green onions |
| ¼ cup | Olive oil |
| ¼ cup | White wine vinegar |
| ¼ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| 1 ½ cup (8 ounces) | Cubed cooked chicken |
| ⅔ cup | Chopped tomato |
| ½ cup | Sliced almonds, toasted (optional) |
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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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