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.