Ingredients
1 3/4
cups reduced-sodium chicken broth
1 1/4
cups whole wheat couscous
1/2
cup mango chutney, large pieces cut up
1/4
cup bottled fat-free vinaigrette
1
package (6 oz) refrigerated cooked seasoned chicken breast strips, cut into bite-size pieces (about 1 1/2 cups)
1/2
cup golden raisins or raisins
1
cup coarsely chopped seeded cucumber or radishes
1
small cucumber, cut into spears
Preparation
In a medium saucepan, bring chicken broth to boiling. Stir in couscous. Cover and remove from heat. Let stand for 5 minutes. Fluff couscous lightly with a fork.
In a medium bowl, combine mango chutney, olive oil, and salad dressing. Add chicken, raisins, chopped cucumber, and cooked couscous. Toss to coat.
Serve with cucumber spears.
