Sesame Couscous Salad - cooking recipe

Ingredients

1 1/2 cups chicken broth (or stock, low sodium preferred)
1 teaspoon soy sauce
1 teaspoon sesame oil
1 cup couscous (or other grain)
2 scallions, sliced
1 large bell pepper, chopped
1 1/2 cups sugar snap peas
1 1/2 cups broccoli florets
1 cup chopped cooked chicken
1 (14 ounce) can chickpeas, rinsed and drained
1/4 cup lemon juice
2 tablespoons olive oil
2 teaspoons soy sauce
1/4 teaspoon crushed red pepper flakes
1 teaspoon sesame oil
1/4 cup slivered almonds
1 tablespoon sesame seeds, toasted

Preparation

Combine chicken stock, 1 teaspoons soy sauce, and 1 teaspoons sesame oil and bring to a boil.
Place grain in large bowl and pour boiling stock mixture inches Cover and let stand till tender 5-30 minutes (depending on the cooking time for the grain you're using).
Stir in scallions and bell pepper. Cover and refrigerate to chill while you finish the remaining steps.
Steam the peas for one minute. Add broccoli and steam together for another two minutes, or till crisp tender. Rinse with cold water and drain.
Add broccoli, peas, and chicken to couscous and continue chilling.
In a small bowl, combine lemon juice, olive oil, soy sauce, red pepper flakes, and sesame oil, whisking till smooth.
Drizzle dressing over couscous mixture and stir till well combined. Mix in almonds and sesame seeds. Serve chilled or at room temperature.