PINEAPPLE COUSCOUS SALAD AND IT WAS FOR LUNCH TODAY AND IT WAS GREAT ENJOY DAN:

PINEAPPLE COUSCOUS SALAD by CHEF DAN:
Serves 4

INGREDIENTS:

1/2- cup chicken broth
2/3-cup uncooked couscous
3 cups baby spinach
1/2-(20oz) can pineapple tidbits, drained
1/4-cup toasted pecans
1/2-Walla Walla sweet onion, finely chopped
2 teaspoons dried mint
1 clove garlic, minced
Some juice from the pineapple to sweeten
A handful of fresh basil leaves

DIRECTIONS:

1. In a sauce pan bring chicken stock to a boil.
2. Slowly stir in couscous.
3. Cover and remove from heat; let stand for 5 minutes.
4. Fluff with a fork.
5. In bowl combine couscous, pineapple, toasted pecans, onions, mint and garlic.
6. Add pineapple juice to make a nice dressing.
7. Toss to coat.
8. Refrigerate until chilled.
9. Serve over baby spinach.
10. Top with fresh basil.

ENJOY DAN: BON-APPETITE!!