This recipe has many steps and several ingredients. The end product, though, is well worth it. A festive dish, fresh/crisp, with a kick of lemon. It made just enough for two people for two meals. As a side rather than a meal I assume it would serve more.
1) Cook half pound of chicken breast. Cool down in ice water. Chill in fridge. (Optionally leave out the chicken to make this vegan.)
2) Combine one and one half cups broth, one tsp soy sauce, & one tsp sesame oil. Bring to boil. Add one cup uncooked couscous. Turn off heat. Cover and let stand 5-8 minutes. Fluff with fork.
3) Stir in two sliced green onions & one large chopped red sweet pepper. Cover and chill in fridge.
4) Steam one and one half cups snow peas (or snap peas) for one minute. Then add 3/4 cup broccoli florets and steam two more minutes. Rinse in cold water & drain.
5) Add chicken to couscous. Add broccoli & peas.
6) Combine 1/4 cup lemon juice, two tbsp olive oil, two tsp soy sauce, & pepper. Mix into couscous mixture.
7) Add 1/4 cup slivered almonds & one tbsp sesame seeds. Mix in immediately before serving. Serve chilled or at room temperature.
Favorite Song (led to in a more or less direct way by my favorite radio station): Fernhill-Cowboi
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