Recipe for Couscous Artichoke Salad 
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Yield:
8
Ingredients:
Amount Ingredient
1/2 cup defatted chicken broth
1 cup couscous
1/3 cup finely chopped onion
1 tbl finely chopped jalapeno pepper or more to taste
1/4 tsp ground cinnamon
1/4 tsp ground black pepper
9 oz frozen artichoke hearts thawed and cut up
1/3 cup chopped tomato
3/4 cup finely chopped green bell pepper
1/4 cup raisins
1/2 cup fat-free balsamic vinaigrette
Instructions:
Instructions: Bring broth to boiling in a medium saucepan. Add couscous and onion. Remove from heat. Cover and let stand for 5 minutes. Stir in jalapeno pepper, cinnamon, and black pepper. Let mixture cool

Combine couscous mixture, artichoke hearts, tomato, bell pepper, and raisins in large bowl. Ad the vinaigrette; vinegar; pour over couscous, tossing gently to coat.

Makes 8 side dish servings.

VARIATIONS: ORIGINAL mixed 1/4 cup each vinegar and olive oil; made the couscous with regular chicken broth. BROWN RICE: Substitute 1 1/2 cup cooked broth rice for the couscous.

Description: "A touch of cinnamon adds a spicy-sweet taste to refreshing salad"

Yield: "6 Cups"

NOTES : Serve at room temperature. If you make the salad ahead, refrigerate it,covered, till about half an hour before serving time.

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