Add more or less curry as your taste desires.
In a medium saucepan over medium-high heat, bring the chicken stock, curry powder, and 2 teaspoons of the oil to a boil. Stir in the couscous, reduce the heat, cover, and cook 1 minute. Remove from the heat and let the couscous sit, covered, 10 minutes. With the tines of a fork, fluff the couscous and pour it into a large bowl. Stir the carrot, onion, tomato, zucchini, and currants into the warm couscous. In a small bowl, combine the lemon juice and salt and pepper. Whisk in the remaining tablespoon of oil. Pour this dressing over the salad. Toss with a fork until all the ingredients are combined. Season to taste with salt. Serve warm or at room temperature. OPTIONS: Mix in 1/2 cup canned chickpeas or 1/2 cup shredded cooked chicken breast. Serves 6, with 135 calories, 3 grams of fat per serving. Source: American Institute for Cancer Research |
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