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In a medium-size saucepan, bring the broth to a boil over heat. Stir in the couscous, cover, and remove from heat. Let stand for 5 minutes, then remove the saucepan lid, fluff with a fork, and transfer couscous to a large bowl. Chill, uncovered, for 10 to 15 minutes in the refigerator. Remove the couscous from the refrigerator, and add the chicken and fruit; toss to mix. In a small bowl, mix the yogurt, olive oil, nutmeg, cinnamon, orange juice, and lemon juice. Add the yogurt mixture to the chicken mixture and stir gently. Serve each portion on a bed of leaf lettuce. How kids can help: Measure ingredients, help make dressing, and stir it into chicken salad. *Grapes and apples can be a choking hazard for children under
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Toasted pearl couscous — salads, pilafs, toasted in butter
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Wire mesh fruit bowl — air circulation prevents premature ripening
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Toasted pearl couscous — salads, pilafs, toasted in butter
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Wire mesh fruit bowl — air circulation prevents premature ripening