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1. In a medium saucepan bring chicken broth to boiling. Stir in couscous. Cover and remove from heat. Let stand for 5 minutes. Fluff couscous lightly with a fork.
2. In a medium bowl combine mango chutney, olive oil, and vinegar salad dressing. Add chicken, golden raisins, chopped cucumber, and cooked couscous. Toss to coat.
3. Season to taste with salt and freshly ground black pepper. Serve with cucumber spears. Makes 4 servings.