Moroccan Chicken and Couscous Salad

• 3 cups chicken broth
• 1 1/2 cup uncooked couscous
• 1 tablespoon fresh parsley; chopped
• 1/2 teaspoon thyme
• 2 tablepoons fresh lemon juice
• 2 tablespoons olive oil
• 1 teaspoon curry powder
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon crushed red pepper
• 2 cups snow peas, cooked until crisp-tender
• 1 1/2 cup cooked chicken; diced
• 3/4 cup scallions; thinly sliced
• 1/2 cup green bell pepper; chopped
• 2 tablespoons raisins or currants
• 1/4 toasted almonds; chopped coarse

1.  Bring chicken broth to a boil in a medium-size saucepan. Stir in couscous, parsley, and thyme.  Remove pan from heat, cover and let stand for 5 minutes until broth is absorbed.

2.  Meanwhile, in a large bowl whisk the lemon juice, oil, curry powder, black pepper and crushed red pepper.  Add cooked couscous and toss to coat.

3.  Add snow peas, chicken, scallions, green pepper and raisins.  Toss to mix well.

4.  Cover and refrigerate at least 1 hour.  Sprinkle with nuts just before serving.