Name: Grilled Lemon Chicken and Moroccan Couscous Salad
Yield: 6 Servings
Ingredients: 2 cups low-salt chicken broth; 2 tablespoons extra-virgin olive oil, divided; 1 tablespoon ground ginger; 2 garlic cloves, pressed; 2 teaspoons salt, divided; 1 teaspoon ground turmeric; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cumin; 1 10-ounce box plain couscous; 1/2 cup raisins; 1 cucumber, peeled, seeded, cut into 1/2-inch cubes (about 1 1/2 cups); 1 large red bell pepper, cut into 1/2-inch cubes (about 2 cups); 1 large carrot, peeled, quartered lengthwise, thinly sliced crosswise; 1 cup thinly sliced green beans or trimmed sugar snap peas; 2 teaspoons finely grated lemon peel; 1/4 cup fresh lemon juice; 2 1/2 tablespoons extra-virgin olive oil plus additional for drizzling; 2 tablespoons fresh lemon juice; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 6 large skinless boneless chicken breast halves, pounded to 1/3-inch thickness; 3/4 cup plus 1/3 cup (loosely packed) chopped fresh cilantro; 1/2 cup chopped toasted almonds (optional); 1 lemon, cut into 6 wedges

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