• 1 (10-ounce) pkg. plain couscous
• 1 cup dried cranberries
• 3/4 cup green onions, chopped
• 3/4 cup sweet yellow pepper, chopped
• 3/4 cup almonds, toasted
• 1/3 cup lemon juice
• 1/4 cup olive oil
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

How to Make It:

Prepare the couscous as directed on the package.

When the couscous is cooked, place it in a large salad bowl and fluff with a fork. Cover the bowl and refrigerate 30 minutes or until completely chilled.

When chilled, remove the couscous from the refrigerator and stir in the cranberries. Add the onions, sweet pepper, and almonds. Toss to combine all the ingredients.

Place the lemon juice into a small mixing bowl. Add the oil, paprika, salt, and pepper. Use a whisk to mix the ingredients together well.

Drizzle the dressing into the salad and toss to coat. Cover and refrigerate 1 hour before serving.

Serves 14.

**Couscous is a North African pasta that can be used in many different dishes. It is available in most large supermarkets.

1/2 C plain yogurt
1/2 C mayonnaise
1 Red Delicious apple, cored and chopped
1 stalk celery, chopped
3 T sweet onion, finely chopped
1/4 tsp. salt
1/4 tsp. pepper
4 C shredded cooked chicken
Soft lettuce leaves
1/4 C hazelnuts, toasted and chopped

How to Make It:

Mix the yogurt and mayonnaise together well.
Stir in the apples, celery, and onion.
Sprinkle in the salt and pepper.
Add the chicken and stir well to incorporate all the ingredients together.
Refrigerate at least 1 hour before serving.
Place a mound of chicken salad on a bed of lettuce.
Sprinkle with the toasted hazelnuts.

Serves 2

Try this as a delicious change from your everyday chicken salad. Add a few chopped grapes if you want to change the taste slightly.