Chicken Salad with Couscous

1 cup couscous

2 cups chicken broth

½ cup dry white wine

2 teaspoons olive oil

2 tablespoons fresh lime juice

1 ½ teaspoons ground cumin

1 clove garlic, minced

1 pound skinless, boneless chicken breast meat - cubed

1 green bell pepper, cut into large chunks

1 red bell pepper, cut into large chunks

1 yellow bell pepper, cut into large chunks

4 green onions, chopped

¼ cup pitted black olives

Prepare couscous pasta according to package directions, using chicken broth for liquid. Drain and set aside.

In a large skillet combine the wine, oil, 1 tablespoon lime juice, 1 teaspoon cumin and garlic; mix all together and add chicken. Simmer over low heat until all liquid has evaporated and chicken juices run clear, 5 to 7 minutes.

Remove chicken from skillet and mix in a large bowl with remaining 1 tablespoon lime juice, remaining 1/2 teaspoon cumin, green bell pepper, red bell pepper, yellow bell pepper, green onion and couscous. Garnish with a few black olives per serving.