This recipe was created by Sarah and Jo for their trip to the Winslow Homer exhibit at the MFA with Noni and Janet; being a Sarah recipe, all amounts are approximate and subject to any variation/substitution that comes to mind. Jo Suggests omitting the green peppers, adding peas and more couscous.

1 c uncooked couscous
1 lb chicken, boneless, cooked in garlic and rosemary
½ c broccoli florets
1 red pepper, chopped
1 green pepper, chopped
½ c chopped carrots
¼ c fresh parsley

Curry dressing:
⅓ c olive oil
⅓ c lemon juice
¼ t salt
¼ t curry powder
¼ t cumin
coarsely ground black pepper

Cook couscous to desired doneness as directed in package. Uncover; cool 20 min. In large bowl, combine couscous, chicken (cut up in bite sized pieces), veggies, and parsley. Mix dressing ingredients in a plastic container; cover and shake to mix. Pour dressing over salad; toss to combine. Serves 6.