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Prep Time: 15 minutes
Servings: 6


• 1 1/2 cups chicken broth
• 1 cup (about 6 ounces) coarsely chopped dried plums
• 1 teaspoon curry powder
• 1 cup (6 ounces) dry couscous
• 1/2 cup chopped green onions
• 1/4 cup olive oil
• 1/4 cup white wine vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 1/2 cups (8 ounces) cubed cooked chicken
• 2/3 cup chopped tomato
• 1/2 cup sliced almonds, toasted (optional)


In medium saucepan, combine chicken broth, dried plums and curry powder; bring to a boil.

Remove from heat; stir in couscous and green onions.

Let stand, covered, 5 minutes.

Fluff with fork; allow to cool.

Meanwhile, in small bowl, whisk together olive oil, vinegar, salt and pepper; add to couscous, tossing to coat.

Stir in chicken and tomato.

Just before serving, stir in almonds, if desired.

To toast almonds, arrange in even layer on baking sheet.
Bake in 350°F oven 5 to 7 minutes or until lightly browned.

Nutritional Information (per serving)
Calories  340 
Cholesterol  30mg 
% of Calories from Fat  29% 
Fat  11g 
Sodium  380mg 
Carbohydrates  43g 
Protein  17g 
Fiber  4g 

California Dried Plum Board -

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