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Fruity Chicken Couscous Salad

Yield 6 servings (serving size: about 1 cup)
A lighter take on traditional chicken salad. To reduce the prep time, pick up some ready-made fresh fruit salad at the market.


  • 2 cups chicken broth
  • 1 1/2 cups plain couscous
  • 3 cups cubed, cooked skinless chicken breast
  • 4 cups mixed fruit of your choosing, cut into bite-size pieces, such as oranges, cantaloupe, peaches. berries, pineapple, apples, and grapes*
  • 1/2 cup plain, nonfat yogurt
  • 1 tablespoon olive oil
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cinnamon
  • 1/4 cup orange juice
  • 1 teaspoon lemon juice
  • Leaf of lettuce for serving

How to Make It

  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.

  4. How kids can help: Measure ingredients, help make dressing, and stir it into chicken salad.

  5. *Grapes and apples can be a choking hazard for children under