Makes 6 servings / about 358 calories per serving
1 serving = 1 1/2 cups

4 C. low-sodium chicken broth
1 T. extra-virgin olive oil
2 boneless, skinless chicken breast halves, trimmed and diced
2 C. uncooked couscous
1 T. plus 2 tsp. curry powder, divided
1 (14 oz.) can garbanzo beans, rinsed and drained
1 pint grape tomatoes, halved
1 red bell pepper, chopped
3 cloves garlic, minced
4 green onions, minced
1 to 2 T. minced fresh cilantro
1 T. Dijon mustard
Hot pepper sauce to taste
2 tsp. lemon juice
1/4 C. craisins
Salt and pepper to taste

Bring the chicken broth and oil to a boil in a large pot over high heat. Add the diced chicken to the boiling liquid; cook until no longer pink on the inside. Transfer the cooked chicken to a small bowl; set aside. Return the liquid to a boil. Add the couscous to the boiling liquid and remove from heat. Cover the pot and let sit for 5 minutes.

Meanwhile, season the chicken with 1 tablespoon curry powder; mix well and set aside. After 5 minutes, fluff the couscous with a fork and transfer to a large serving bowl. Stir in the chicken, garbanzo beans, tomatoes, bell pepper, garlic, green onions, and cilantro. Season with Dijon, hot pepper sauce and lemon juice; fold in the craisins. Season the salad with salt and pepper to taste, and the remaining curry powder.

I've been thinking about this recipe ever since my April visit to the New Pioneer Co-op in Iowa City. I purchased a small sample of their Chicken Couscous Salad from the deli. After a savored tasting and a thorough study of the ingredients label, this is my re-creation of the recipe. The deli version used currants instead of craisins and parsley instead of cilantro. The curry powder and Dijon add a lot of spice, so either ingredient could be omitted if you don't enjoy those flavors.