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1 1/4 cups water

1 Tbsp extra virgin olive oil

2 cups broccoli florets

1 1/2 cups chopped cooked chicken *

Juice of 1 lemon (about 3 Tbsp)

1/4 tsp lemon peel (optional)

In a large skilled, bring the water, olive oil, broccoli,
and contents of the spice sack from the couscous mix
to a boil.  Stir in the couscous, chicken, lemon juice,
and lemon peel. Remove from the heat.  Cover, and let stand for 5
minutes.  Fluff lightly with a fork.  Chill well, and serve
cold.

May substitute turkey or shrimp for chicken.  For
added flavor marinate in Italian dressing and
refrigerate for 30-60 minutes before cooking.
 

 Makes 4 servings:  Each serving  337
calories; 5 g dietary fiber; 46 g carbohydrates; 26 g
protein; 6 g fat (1.05 g saturated fat); 45 mg
cholesterol; 232 mg sodium.