great main course salad.  Complete the meal with extra veggies on the side and a glass of milk.  This salad also makes a great grain-based side dish.

1-1/4 cups chicken or vegetable broth 
4 eggs, lightly beaten 
1-1/4 cups couscous
1/2 cup regular or low fat Italian salad dressing
2 tbsp. fresh lemon or lime juice
1 tsp. chili powder
2 cups chopped fresh vegetables (e.g. seeded 
   tomato, cucumber, carrot, sweet pepper,
   celery, zucchini)
2 tbsp. chopped fresh cilantro, mint or parsley
   Salt and pepper, to taste

1.  In a large saucepan, bring broth to a boil.  Stirring constantly, slowly add eggs in a steady stream.  Continue to stir and cook for 1 to 2 minutes, just until eggs are set.  (The mixture will look curdled).  Remove saucepan from heat and stir in couscous.  Cover and let stand for 5 minutes.

2.  In a small bowl or cup, combine salad dressing, lemon juice and chili powder, stirring well to make sure there are no lumps of chili powder.

3.  With a fork, stir couscous to separate grains and break up any clumps.  Stir in vegetables and cilantro.  Pour dressing over couscous mixture; toss until well combined.  Season with salt and pepper.

4.  Serve warm or chill until ready to serve.

Makes 4-6 servings.