1. In a medium-size saucepan, bring the broth to a boil over heat. Stir in the couscous, cover, and remove from heat. Let stand for 5 minutes, then remove the saucepan lid, fluff with a fork, and transfer couscous to a large bowl. Chill, uncovered, for 10 to 15 minutes in the refigerator.
2. Remove the couscous from the refrigerator, and add the chicken and fruit; toss to mix.
3. In a small bowl, mix the yogurt, olive oil, nutmeg, cinnamon, orange juice, and lemon juice. Add the yogurt mixture to the chicken mixture and stir gently. Serve each portion on a bed of leaf lettuce.
How kids can help: Measure ingredients, help make dressing, and stir it into chicken salad.
*Grapes and apples can be a choking hazard for children under 4.