"Chick-Chick” Salad

3/4       cup water
1/2       teaspoon salt
1/2       teaspoon curry powder
2/3       cup couscous
1          cup cubed cooked chicken breast (about 1/2 pound, boneless, skinless)
1-1/2   cups cooked* or 1 can (15 oz.) garbanzo beans, drained
1/2       cup chopped red cabbage
1/4       cup sliced green onions
1/4       cup thinly sliced celery
1          teaspoon grated orange rind
1/4       cup plus 2 tablespoons fresh orange juice
2          teaspoons olive oil
1/4       teaspoon pepper

*1/2 cup dry makes 1-1/2 cups cooked.
In a medium saucepan, bring water, salt and curry powder to a boil; stir in couscous. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork. Add chicken, garbanzos, cabbage, onions and celery.

Combine orange rind and next 3 ingredients in a small bowl; stir with a wire whisk until blended. Add to couscous mixture; toss well. Serve immediately or chill. Makes 4 cups. Serves 4.

Nutritional Information per Serving:
Calories 309, Protein 20 g, Carbohydrates 45 g, Fat 5 g, Calories from fat 16%, Cholesterol 26 g, Fiber 5 g, Folate 134 mcg, Sodium 331 mg