3 c. chicken broth
1 1/2 c. couscous
1 tbsp. chopped fresh parsley
1/2 tsp. thyme
2-3 c. snow peas, or frozen green peas, thawed
4-5 scallions, thinly sliced (into some of the greens)
1/2 green pepper, diced
1 1/2 c. diced cooked chicken
2 tbsp. raisins
2 tbsp. lemon juice
2 tbsp. olive oil
1 tsp. curry powder
Freshly ground black pepper to taste
Pinch of red pepper flakes
1/4 c. chopped nuts

In a medium size saucepan, bring the broth to a boil, add the couscous, parsley, and thyme and cook the mixture for 30 seconds. Remove the pan from the heat, cover it and let the couscous stand for 5 minutes.

If peas are fresh, steam them until just tender. (Do not cook frozen ones, just thaw them.) Place the peas in a large bowl, add the scallions, green pepper, chicken and raisins. Pour the hot couscous over the chicken mixture and toss to combine them well.

In a small bowl, combine the lemon juice, curry, oil, black and red pepper. Pour this mixture over the couscous mixture and refrigerate for 1 hour. Sprinkle the salad with nuts before serving.

This is a salad, but can be served as a main dish as it has protein, carbohydrates and vegetables all in 1 dish. Great for summertime.