4 boneless, skinless chicken breats
  3Tbsp lemon juice
  3Tbsp olive oil
  3 cloves garlic, chopped
  1 1/2 tsp. ground ginger
  1 tsp ground cumin
  Pinch saffron
  2 cups couscous
  2 cups hot water
  12 green beans, blanched & sliced diagonally
  1 sweet potato, peeled, diced & blanched
  1 carrot, peeled, diced & blanched
  1/2 red bell pepper, diced
  12 green queen olives, pitted & chopped
  1/2 cup chopped golden raisins
  1/2 red onion, chopped

DRESSING

  2TBsp lemon juice
  4Tbsp olive oil
  2Tbsp honey
  1tsp ground ginger
  2tsp ground cumin
  2 shakes Tabasco sauce
  1/2 cup chopped fresh mint and/or fresh coriander leaves
  Coarse salt & freshly ground black pepper

Preheat oven to 350°F. Place chicken in a baking dish. Mix together lemon juice, oil, garlic, ginger,cumin and saffron. Pour mixture over chicken, turning chicken to coat evenly, then bake, uncovered, for 15to 20 minutes. Chill, and chop chicken into bite size pieces.

Soak couscous in hot water until water is absorbed, about 15 minutes. Toss couscous with chicken, beans, sweet potato, carrot, red pepper, olives, raisins and onion.

Whisk dressing ingredients together in a bowl, seasoning with salt and pepper to taste. Dress and toss salad.

Serves 8