3/4 cup water

1/2 tsp curry powder

2/3 cup couscous

1 cup cubed, cooked chicken breast (about 1/2 lb boneless, skinless)

1 1/2 cups cooked (1/2 cup dry) or 1 (15 oz) can  garbanzo beans, drained

1/2 cup chopped red cabbage

1/4 cup thinly sliced celery

1/4 cup plus 2 Tbsp fresh orange juice

1 tsp grated orange rind

2 tsp olive oil

1/4 tsp pepper

In medium saucepan, bring water, salt and curry powder to a boil; stir in couscous.  Remove from heat; let stand, covered, 5 minutes.  Fluff with fork.  Add chicken, garbanzos, cabbage, onions and celery.  Combine orange rind, orange juice, olive oil and   pepper in small bowl; stir with a wire whisk until blended.  Add to couscous mixture; toss well.       Serve immediately or chill.

Serving size 1/4 salad.  Amt per serving: calories 290; calories from fat 45; total fat 5 g; saturated fat 1 g; cholesterol 30 mg; sodium 45 mg; total carbs 41 g; dietary fiber 6 g; sugars 5 g; protein 20 g.

Source:  Centers for Disease Control at http://www.foodreference.com/html/chickchicksaladr.html