Portion Size: 2 oz. (⅓ c.) chicken, 1/2 c. couscous

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 cups water
1½ cups couscous
1 cup low fat buttermilk
2 teaspoons ground cumin
¼ teaspoon salt
¼ teaspoon black pepper
½ cup walnuts, finely chopped	Unsalted
¼ cup fresh cilantro, chopped	Wash, trim and chop fresh. Or 2 tablespoons dried
½ cup raisins
2 green onions, thinly sliced	Wash, trim and slice thin (including green tops)
1-pound cooked boneless skinless chicken, chopped	Trim all visible fat. (see recipe in cookbook for chicken)
2 cloves garlic, minced

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Bring water to a boil in medium saucepan.
2	Stir in couscous and cover pan.	Cook until internal temperature reaches 135°F.
3	Remove from heat. Let couscous mixture stand covered for 5 minutes. Uncover pan; fluff couscous with a fork.
4	Combine buttermilk, cumin, salt, olive oil, garlic and pepper in large bowl. Stir with a whisk.
5	Add couscous, walnuts, raisons, cilantro, and green onion. Gently Spoon 1/2 cup couscous onto 8 individual plate.  Top with chicken. Serve chilled stir.