Ingredients

1 cup uncooked couscous
1 pound boneless, skinless chicken breast meat, cut into bite-size pieces
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons olive oil
1/2 cup defatted chicken broth
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
1 large stalk celery, thinly sliced
3 tablespoons chopped chives or sliced green onions
1/2 cup finely chopped parsley leaves
1 1/2 teaspoons dried marjoram leaves
1 1/2 teaspoons dried thyme
2 to 3 drops hot pepper sauce
1 15-ounce can garbanzo beans, washed and drained
1 large tomato, chopped
1 cup chopped zucchini
1/4 cup raisins

Directions

Cook couscous according to package directions. Set aside for 10 minutes.

Meanwhile, in a non-stick, spray-coated skillet, put in chicken and 1/2 teaspoon salt and 1/4 teaspoon pepper and cook over medium heat, turning frequently, 6 to 8 minutes, or until they begin to brown and are cooked through. Remove and set aside.

In a large bowl, combine oil, broth, vinegar, lemon juice, celery, chives, parsley, marjoram, thyme, salt, pepper and hot pepper sauce. Stir to mix well.

Stir in reserved couscous and coat with dressing. Add beans, tomato, zucchini and raisins; stir to mix well. Stir in chicken. Cover and refrigerate several hours, stirring occasionally before serving.