Chicken Couscous Salad

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 6
• 2 cups diced cooked chicken (good also) or 2 cups seafood (good also) or 2 cups ham (good also)
• 1/3 cup uncooked couscous
• 1/4 cup red wine vinegar
• 2 -3 tablespoons olive oil
• 1 tablespoon dijon mustard
• 1/2-1 teaspoon dried parsley flakes
• salt and pepper
• 1/8 teaspoon sugar, to taste
• 1/8 teaspoon garlic powder or 1/8 teaspoon fresh minced garlic, to taste
• 1 1/2 cups chopped red bell peppers
• 1 1/4 cups chopped peeled cucumbers
• 1 cup chopped onion (red onion is best, but may be used)
• 1/4-1/2 cup currants
• 1 (11 ounce) can sweet whole kernel corn, drained (can use frozen, or left-over cut off kernels from grilled corn on the cob)

Recipe

• 1 bring 1/2 cup water to boil (can use sodium-free chicken broth instead of water) in a micowave-safe bowl.
• 2 stir in the coucous; cover, and set aside for 5 minutes.
• 3 uncover; fluff with a fork, cover and chill in the refrigerator until cold.
• 4 in a bowl, combine vinegar, and the next 7 ingredients (oil through the garlic),; stir well with a whisk.
• 5 remove the cold coucous from the fridge.
• 6 add in the remaining ingredients to the coucous; mix well add in the dressing, and mix/toss again.
• 7 return to the fridge for 1 hour to combine the flavors before serving.