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Couscous 18

Couscous 18 comes together with Low Sodium Chicken Broth, Olive Oil, Ground Cinnamon, and Salt Plus. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 cup
• 1 tbsp
• 1 1/2 tsp
• 1/2 tsp
• 1 lb

Method (preview)

1. 1

   Bring the chicken broth, olive oil, cinnamon, cumin, ginger, turmeric, and 1/2 teaspoon salt to a boil in a medium saucepan, stirring to dissolve the spices.

2. 2

   Stir in the couscous, lower the heat, and cook gently for about 5 minutes or until the couscous has absorbed all the liquid.

3. 3

   Remove the pot from the heat, cover, and set aside for 10 minutes.

4. 4

   Transfer the couscous to a large serving bowl and season to taste with salt and pepper.

5. 5

   Stir in the lemon zest and juice, chickpeas, scallions, cucumber, carrot, red pepper, raisins, almonds, herbs (if using), and chicken.

6. 6

   Serve immediately or, if time permits, cover the salad and let it sit at room temperature for about 1 hour before serving.