1 c. uncooked couscous
1 lb. boneless, skinless chicken breast, cut in bite-sized pieces
1 tsp. salt, divided
1/2 tsp. freshly ground black pepper, divided
2 tbsp. olive oil
1/2 c. defatted chicken broth
1 tbsp. balsamic vinegar
1 tbsp. lemon juice
1 large stalk celery, thinly sliced
3 tbsp. chopped chives or sliced green onions
1/2 c. finely chopped parsley leaves
1 1/2 tsp. dried marjoram leaves
1 1/2 tsp. dried thyme
2 to 3 drops hot pepper sauce
1 (15 oz.) can garbanzo beans, washed and drained
1 large tomato, chopped
1 c. chopped zucchini
1/4 c. raisins (optional)

Cook couscous according to package directions. Set aside for 10 minutes.

Meanwhile, in a nonstick spray-coated skillet, put in chicken, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook over medium heat, turning frequently, 6 to 8 minutes or until they begin to brown and are cooked through. Remove and set aside.

In a large bowl, combine oil, broth, vinegar, lemon juice, celery, chives, parsley, marjoram, thyme, salt, pepper and hot pepper sauce. Stir to mix well. Stir in reserved couscous and coat with dressing. Add beans, tomato, zucchini and raisins; stir to mix well. Stir in chicken. Cover and refrigerate several hours, stirring occasionally before serving.