Couscous and Chicken Fruit Salad recipes

- 1 (14 ounce) can low sodium chicken broth
- 2 teaspoons finely chopped fresh mint
- 1 teaspoon ground ginger
- 2 teaspoons ground cinnamon
- 3/4 cup mixed chopped dried fruit (such as currants, apricots, and prunes)
- 1 cup couscous
- 1 cup chopped onions
- 1 tablespoon olive oil
- 4 whole chicken legs, cut into leg and thigh pieces (about 3 pounds)

- 1 cup couscous
- 1 cup mayonnaise
- 1/2 teaspoon curry powder
- 1/2 cup golden raisins
- 1 cup red grapes
- 3 cups cooked chicken or cooked turkey
- 1 teaspoon ground ginger
- 2 tablespoons lemon juice
- 1/3 cup toasted almonds
- 1 tablespoon fresh parsley
- 1/3 cup celery
- 1 cup chicken broth
- 1/4 cup green onions

- 1 package (10 oz.) couscous, prepared according to package directions
- 4 green onions, tops included, chopped
- 1 green pepper, cut into small chunks
- 1 cup fresh mint leaves, chopped fine
- 2 medium cucumbers, peeled, seeded and chopped
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 3 tablespoons extra virgin olive oil
- 4 boneless, skinless chicken breast halves

- 1 1/4 cups couscous
- 1/3 cup red wine vinegar
- 2 tablespoons minced fresh dill
- 2 cups canned low-salt chicken broth
- 2 tablespoons currants
- 2 green onions, sliced
- 1 1/2 cups shredded cooked chicken
- 1/4 teaspoon salt
- 2 teaspoons grated orange peel
- 1/3 cup olive oil
- 1/4 cup plus 2 tablespoons fresh orange juice

- 2 cups red seedless grapes
- 2 cups green seedless grapes
- 8 ounces smoked boneless skinless chicken breasts
- 1/2 cup packed fresh basil
- 4 1/2 teaspoons fresh parsley
- 1/4 cup fresh lime juice
- 2 cups arugula, packed (1 bunch, coarse stems discarded)
- 1/2 teaspoon curry powder
- 2 tablespoons walnuts
- 1/2 teaspoon ground cumin
- 1 cup couscous or quinoa
- 1/4 cup fresh pink grapefruit juice