Whole-Wheat Couscous Salad

Salad:
• 2 whole boneless, skinless chicken breasts (4 halves)
• 1 14.5 oz. can fat free chicken broth
• 1 box whole wheat couscous
• 1 large tomato, chopped
• 1 15 oz. can chickpeas drained and rinsed
• 1/2 red bell pepper, sliced
• 1/2 green bell pepper, sliced
• 1/2 yellow bell pepper, sliced
• 3 green onions, chopped
• 1/3 cup dried, chopped fruit (cranberries, currants, and/or raisins)
• 1 small container fat-free feta cheese

Dressing:
• 3 Tablespoons lemon juice
• 3 Tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon curry powder
• 1/2 teaspoon minced garlic few drops of hot sauce, optional

Cook chicken in broth until done. Cut up to bite size and place meat in large bowl. Bring 1.5 cup broth back to a boil and add couscous. Remove from heat and set aside for 5 min. Add remaining ingredients to chicken, then stir in couscous (a fork breaks up the couscous nicely). Mix dressing ingredients separately. Toss salad with the dressing and chill.