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2 grilled chicken breasts (may use shrimp)
1/2 cup chicken broth
1/4 cup uncooked couscous
1/2 zucchini, shredded
1/4 cup chopped green bell peppers or red or yellow
2 tablespoons white vinegar or white wine vinegar
1 tablespoon vegetable oil
1 teaspoon chopped fresh savory or 1/4 teaspoon dried savory
1 teaspoon sesame oil
1/2 teaspoon sugar
Lettuce, if desired


1. Heat broth to boiling in 1-quart saucepan; remove from heat. Stir in couscous. Cover and let stand 5 minutes.

2. Mix couscous, zucchini and bell pepper in medium glass or plastic bowl. Shake remaining ingredients except lettuce leaves in tightly covered container. Pour over couscous mixture; stir to coat.

3. Cover and refrigerate at least 1 hour. Serve on lettuce leaves.