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1 c. Trader Joe's Thai Yellow Curry Sauce
5 1/2 c. low-sodium chicken broth
1/2 tsp. kosher salt (opt)
1/2 c. golden raisins or currants
2 c. whole-wheat couscous
1 c. slivered almonds, toasted (see note)
1 lb. shredded cooked chicken (3 c.)
1/2 c. sliced green onions
1/4 c. chopped fresh cilantro

Heat curry sauce, chicken broth, salt and raisins in a medium saucepan. When mixture comes to a boil, stir in couscous. Cover pan and remove from heat. Let stand 5 minutes.
Fluff couscous with a fork. Stir in almonds, chicken and green onions. Sprinkle with cilantro and serve hot. Note: To toast nuts, spread on baking sheet and bake in 350 deg. oven for 5-8 minutes until they start to brown.

I got this recipe from the Oregonian's FoodDay and they adapted it from "Cooking With All Things Trader Joe's" by Deana Gunn and Wona Miniati.

Submitted on 03/12/2008 by Mootie

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