Ingredients
1-1/2 cups reduced-sodium chicken broth3 teaspoons reduced-sodium soy sauce, divided2 teaspoons sesame oil, divided1 cup uncooked couscous2 green onions, sliced1-1/2 cups fresh or frozen sugar snap peas3/4 cup fresh broccoli florets1-1/2 cups cubed cooked chicken1 large sweet red pepper, chopped3/4 cup diced zucchini2 tablespoons cider vinegar1 tablespoon thawed apple juice concentrate1 tablespoon water2 teaspoons canola oil1/2 teaspoon ground ginger1/4 teaspoon pepper2 tablespoons slivered almonds, toasted2 teaspoons sesame seeds, toasted
Preparation
In a saucepan, combine the broth, 1 teaspoon soy sauce and 1 teaspoon sesame oil; bring to a boil. Stir in couscous. Cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Stir in green onions. Cover and refrigerate until chilled.
Place pea pods in a steamer basket in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 1 minute. Add broccoli; cover and steam 2 minutes longer or until crisp-tender. Rinse in cold water; drain. Transfer to a serving bowl; add chicken, red pepper and zucchini.
In a jar with a tight-fitting lid, combine the vinegar, apple juice concentrate, water, canola oil, ginger, pepper and remaining soy sauce and sesame oil. Shake well. Pour over chicken mixture and toss to coat. Cover and refrigerate for 30 minutes or until chilled. Serve over couscous. Sprinkle with almonds and sesame seeds.
