In a jar or small bowl, blend together lemon juice, oil, garlic, curry powder, cumin, turmeric, Tabasco, and black pepper. Set aside.
In a medium sauce pan, bring water to a boil, stir in chicken bouillon and add couscous. Mix couscous with a fork; cover and remove from heat. Let stand until broth is absorbed, about 15 minutes. Fluff couscous with a fork and transfer to a large bowl. Place bowl in refrigerator for about 5 minutes to cool.
When couscous has cooled, mix in cooked chicken, red pepper, carrots, dried cranberries, apple, green onions and parsley. Add lemon dressing and toss well.
Chill at least one hour before serving.
Calories from Fat 82 (21%)
(14%)Total Fat 9g
(7%)Saturated Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Total Carbohydrate 56g
(20%)Dietary Fiber 5g
Sugar Alcohols 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.