3/4 c. water
1 c. Swanson's reduced-salt chicken broth
1 c. couscous
2 scallions, including tops (about 1/3 c.)
3/4 lb. chicken breast, cooked, skin removed
1/2 c. chopped red pepper

DRESSING:

2 tbsp. Balsamic vinegar
2 tsp. frozen apple juice concentrate, undiluted
1 tsp. olive oil
2 tsp. hot chili oil or sesame oil with hot chilies
1/2 tsp. crushed red pepper
1 1/2 tbsp. soy sauce
2 cloves garlic, crushed
1 tsp. fresh thyme
1 tbsp. fresh oregano

Bring water and chicken broth boil. Add couscous, and fluff with a fork. Set aside until all water is absorbed, continuing to fluff occasionally. When couscous is cool, add scallions, chicken and chopped red pepper.

With fork, whisk dressing ingredients until well combined. Add to couscous mixture. Chill for several hours to allow flavors to blend; stir before serving.

Per serving: 195 calories, 40 percent carbohydrate, 36 percent protein, 24 percent fat.

QUICK TIPS: Buy a couscous mix with a seasoning packet. Get cooked chicken breast from the deli; don't forget to remove the skin. Select scallions and red peppers from a salad bar. Serves 8.