Couscous Salad

(Karen R.)

1 ¼ cup chicken or vegetable broth
1 cup uncooked whole wheat couscous
1 Tablespoon butter
½ cup olive oil
3 Tablespoons lemon juice (one fresh lemon)
1 teaspoon salt
½ teaspoon ground coriander
½ teaspoon prepared Dijon mustard
1 garlic clove, minced
black pepper to taste
1 cup cooked chicken, diced (optional)
½ cup celery, chopped
1-2 green onions chopped (optional)
1 large green apple, cored & diced

In saucepan, bring chicken broth to a boil; add couscous and butter. Bring to a boil again and cover. Remove from heat; let stand 5 minutes, then fluff with fork and let cool. In small bowl, combine olive oil, lemon juice, salt, coriander, mustard, garlic and pepper—mix well. In large bowl, combine cooled couscous, chicken, onions, apple and celery. Add olive oil mixture bit by bit to moisten, and toss to coat. May not use all of the olive oil mixture, don't let it get too wet. Serve warm or cold.

recipe found here