3 c. chicken broth
1 1/2 c. uncooked couscous
1 tbsp. chopped fresh parsley
1/2 tsp. dried thyme
2 tbsp. fresh lemon juice
2 tbsp. olive oil
1 tsp. curry powder (opt.)
1/4 tsp. freshly ground black pepper
1/8 tsp. crushed red pepper (opt.)
2 c. snow peas (6 oz.), cooked until crisp-tender
1 1/2 c. diced, cooked chicken
3/4 c. thinly sliced scallion (about 4)
1/2 c. chopped green bell pepper
2 tbsp. raisins or currants
1/4 c. toasted almonds or pecans, chopped coarse

1. Bring chicken broth to a boil in a medium-size saucepan. Stir in couscous, parsley and thyme. Remove pan from heat, cover and let stand 5 minutes until broth is absorbed.

2. Meanwhile, in a large bowl whisk the lemon juice, oil, curry powder, black pepper and crushed red pepper. Add cooked couscous and toss to coat.

3. Add snow peas, chicken, scallions, green pepper and raisins. Toss to mix well.

4. Cover and refrigerate at least 1 hour. Sprinkle with nuts just before serving.

Makes 8 cups - 4 servings.