xiaoxl/recipe_data huggingface dataset:
Seafood and Portabella Mushrooms


Ingredients:
shrimp, scallops, shallot, butter, portabella mushrooms, salt, pepper, flour, milk, chicken broth, tomato paste, parmesan cheese, chives

Directions:
Sauté seafood and shallots in 3 tablespoons butter and seafood seasoning.
Cook 5 minutes.
Sprinkle with 1/4 cup chicken broth,salt and pepper.
Set aside.
Sauté mushrooms in 1 tablespoon of butter.
Add to seafood.
In another pan melt the remaining butter and add flour to make paste.
Add milk, chicken broth, Emeril's Essence and tomato paste stir until smooth.
Combine sauce and seafood mixture and place in a casserole or individual ramekins.
Bake at 400F degrees for 30 minutes.
Pickled Black Eyed Peas


Ingredients:
black-eyed peas, canola oil, red wine vinegar, garlic clove, onion, salt, ground black pepper

Directions:
Drain peas., In a medium bowl, combine oil, wine vinegar, garic, onion, salt and pepper., Mix well., Add peas and still well., Place in jar and refrigerate for 24 hours. Remove garlic after 1st day., Marinate for 2 more days before serving., Stores up to 2 weeks.
Pb & Apple Sandwich


Ingredients:
vanilla extract, honey, granny smith apple, peanut butter

Directions:
Mash it together.
Be sure an adult is nearby to help.
Put the cream cheese, vanilla and honey in a bowl. Using a fork, mash together until smooth. This could take a minute or two.
Slice the apple.
Ask an adult to help you now. Put the apple on its side on a cutting board. Using a sharp knife, cut the apple in half lengthwise. Then cut each half in half again to make quarters.
Lay each quarter on its side and cut away the tough, papery core and seeds.
Cut each apple quarter lengthwise into thin slices.
Spread the bread.
Using a table knife, spread the peanut butter on one slice of bread. Spread the cream cheese mixture over the second slice of bread.
Build the sandwich.
Cover the peanut butter with a layer of apple slices, and top with the second bread slice, cream cheese side down. (If you have extra apple slices, serve them alongside the sandwich.]
Press down lightly. Cut the sandwich in half or into quarters with the sharp knife and serve immediately. Makes 1 sandwich.
Red Fish Soup
Category: soups-stews-and-chili
By KIRSTIANNA

Use fillets of your favorite white fish to make an easy soup. Use wild onions or baby onions in place of the green onions if you can find them. This is a spicy red soup, the heat all depends on you.

Ingredients:
1 (28 ounce) can tomato puree
4 cups water
1 bunch green onions, sliced
2 tablespoons red pepper flakes, or to taste
1 cup long grain white rice
1 pound catfish fillets, cut into 1 inch pieces
salt and pepper to taste

Directions:
In a large pot, combine the tomato puree, water and green onions. Season with red pepper flakes. Set over medium heat and bring to a boil. Add rice and cook until tender, about 30 minutes. Add fish and simmer for 20 minutes. Season with salt and pepper.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 285.9
Fat: 6.8 g
Saturated fat: 1.5 g
Carbohydrates: 40.8 g
Sugars: 7.5 g
Dietary fiber: 4.7 g
Protein: 17.2 g
Cholesterol: 35.6 mg
Sodium: 569.9 mg
Mexican Whole Wheat Flour Tortillas
Category: bread
By Claudia

I learned this recipe from watching my mom in Mexico, however, nobody (not even my mom) knows how much of every ingredient you are supposed to use, so I experimented with different amounts of ingredients and came up with this one, which is pretty good and not so loaded with fat. This is great to do with kids on the weekend, and something you can enjoy anytime!

Ingredients:
1 cup all-purpose flour
4 cups whole wheat bread flour
½ cup shortening
2 teaspoons salt
1 ½ cups boiling water
all-purpose flour for rolling

Directions:
In a large bowl, stir together 1 cup all-purpose flour, the whole wheat flour, and salt. Rub in the shortening by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth. Make balls the size of golf balls, about 2 ounces each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours. Heat a griddle or large frying pan over high heat.  On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen.

Prep time: 15 mins
Cook time: 1 min
Total time: 1 hr 36 mins
Yields: 18 tortillas

Calories: 178.7
Fat: 6.3 g
Saturated fat: 1.5 g
Carbohydrates: 27.3 g
Sugars: 0.1 g
Dietary fiber: 3.5 g
Protein: 4.7 g
Sodium: 260.5 mg
Cheddar and Olive Balls
Category: appetizers-and-snacks
By MHAMMOND

I based this recipe on one from a famous Virginia colonial tavern, but I've had much better success with this one than the one published in their cookbook. It's great for parties, picnics, or potlucks. It will also freeze well (uncooked) for quick prep anytime!

Ingredients:
18 ½ ounces extra sharp Cheddar cheese, shredded
½ cup butter, softened
½ teaspoon paprika
1 ½ cups all-purpose flour
45  pitted green olives

Directions:
Allow cheese to sit out until it is at room temperature. In a large bowl, mix together the cheese, butter and paprika using a pastry blender. Gradually mix in flour, first using the pastry blender, then using your hands. Mix until the dough pulls together. It should form a solid ball with a smooth appearance, but have a crumbly texture when pulled apart. If dough appears too dry, add more shredded cheese. Preheat the oven to 375 degrees F (190 degrees C). Pinch off a small piece of dough, and cover an olive with it. Roll gently between your palms to smooth and seal the olive inside the ball. Place onto an ungreased cookie sheet and repeat with remaining dough and olives. Place the tray of covered olives into the refrigerator for 10 minutes to firm up. Bake for 20 to 25 minutes in the preheated oven, or until browned. Serve hot or at room temperature.

Prep time: 40 mins
Cook time: 30 mins
Total time: 1 hr 10 mins
Yields: 45 olive balls

Calories: 82.5
Fat: 6.2 g
Saturated fat: 3.4 g
Carbohydrates: 3.7 g
Dietary fiber: 0.2 g
Protein: 3.4 g
Cholesterol: 17.6 mg
Sodium: 181.3 mg
Amazing Crab Rice Cakes


Ingredients:
chicken broth, MINUTE White Rice, eggs, parmesan cheese, butter, margarine

Directions:
Bring broth to a boil in small saucepan.
Stir in rice; cover.
Remove from heat; let stand 5 minutes.
Fluff with fork.
Beat eggs lightly in medium bowl.
Add rice, crabmeat and cheese; mix well.
Divide and shape mixture into 8 patties.
Let stand 5 minutes.
Melt butter in large skillet on medium heat.
Add patties; cook 5 minutes on each side or until golden brown on both sides and heated through.
Cheesy Ranch Potatoes


Ingredients:
potatoes, milk

Directions:
In a pregreased pan, mix all togehter, all ingredients., Bake at 375 for 30 minutes.
Prawns, Bean Purée and Onions in Red Wine


Ingredients:
onions, red wine, bay leaf, cloves, cinnamon stick, honey, cannellini beans, rosemary, rosemary, garlic clove, olive oil, olive oil

Directions:
ONIONS: Peel onions and cut into thin slices.
Put onion rings into pot with red wine, aceto balsamico, bay leaf, cloves and cinnamon and bring to a boil. Then let cook on low heat for about 45 minutes.
In the end the onions should be very soft and the fluid should be boiled away. If onions not tender after 45 minutes add some more wine.
When onions are soft and tender add honey and salt and pepper to taste. Keep warm until serving.
BEANS: Meanwhile put canned cannellini beans into a pot with the fluid. Add garlic and rosemary sprig and warm up on low heat. Should take about 15 minutes.
In the end the beans should be tender, but they should not fall apart. When beans are tender pour off through a sieve, but remain some of the fluid.
Put beans into a food processor and add rosemary leaves. Add olive oil and puree until smooth. If still too dry add some of the cooking fluid. Keep warm until serving.
PRAWNS: Place a steamer basket in a suited pot and fill in just enough water, that it will not reach the steamer basket. Bring water to a boil.
Add prawns in shell and cook for about 6-8 minutes or until prawns are done. If you prefer peeled prawns cook them for about 4-6 minutes only.
SERVING: on a preheated serving platter arrange the bean puree, the onions and prawns. Drizzle some olive oil over the puree and prawns. And salt prawns slightly.
Honey Chicken


Ingredients:
unbleached flour, salt, black pepper, paprika, boneless skinless chicken breasts, margarine, honey, lemon juice

Directions:
1. Preheat oven at 425.
2. Prepare 9x13 inches baking pan with cooking spray.
3. In a bowl mix flour, salt, pepper, and paprika, dip the chicken in mix.
4. Add chicken to pan, bake about 30 minutes.
5. Mix sauce ingredients (heat-Optional].
6. Cover chicken with sauce.
7. Bake 30 minutes more or until chicken is fork tender (whatever suits you].
8. Spoon sauce over chicken again and serve.
Kentucky Fried Steak With Cream Gravy


Ingredients:
all-purpose flour
Bulk KFC Original Recipe Seasoning (Copycat]
salted butter
all-purpose flour
milk
chicken bouillon powder
Bulk KFC Original Recipe Seasoning (Copycat]
Worcestershire sauce
paprika

Directions:
NOTE: THIS RECIPE REQUIRES 2 1/2 TABLESPOONS OF MY Recipe #453973 FOR THE BREADING, PLUS 1 TEASPOON FOR THE GRAVY. (STEP ONE]: GRIND 16 saltine crackers in a food processor until crumbly; ADD 1 1/2 cups all purpose flour and 2 1/2 tablespoons prepared Recipe #453973; PULSE mixture until it is coarsely powderized; POUR the mixture into a large resealable container or Ziploc bag.
FILL a large bowl with almost-hot water; SOAK cube steaks in water for a minute or two.
CUT cube steaks into serving-size portions (steaks will shrink, then puff slightly after frying]; PLACE 1 cube steak at a time into the breading mixture container; SEAL container firmly; SHAKE container gently in all motions to thoroughly coat steaks until evenly and generously breaded.
PLACE breaded cube steaks on a wire rack; BREAD remaining steaks; ALLOW to rest and absorb the breading for a few minutes before frying.
PREHEAT the manufacturer's recommended amount frying fat in your deep-fryer to 315°F (OR] preheat enough fat to immerse cube steaks completely in deep heavy stovetop pot to 325°F (frying fat will drop to 315 -°F, which you will want to maintain, using a deep-fryer thermometer to gauge].
PREPARE the CREAM GRAVY: Melt 3 tablespoons salted butter or pork fat over medium low heat in a large saucepan, Stir in 3 tablespoons all-purpose flour. Cook until bubbly but not browned. Warm 2 cups milk in a microwave oven. Whisk constantly while adding warmed milk to butter/flour roux all at once, until smooth. Raise heat to medium-high then add 1 level teaspoon chicken bouillon powder, 3/4 teaspoon Recipe #453973, 1/4 teaspoon Worcestershire sauce, and 1/8 teaspoon paprika. Whisk constantly until mixture begins to bubble. Reduce heat to medium. Cook until completely thickened and flavors develop, whisking often. Adjust seasonings to taste if desired (thin gravy if needed, with a few teaspoons of milk]. Reduce heat to lowest setting. Cover gravy loosely and stir occasionally until served.
ADD breaded cube steaks one at a time, carefully with tongs into the deep-frying oil without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time].
DEEP-FRY cube steaks about 7 minutes until golden brown and fully cooked, depending on portion/size (when center reaches 145°F when tested with an instant-read thermometer].
PLACE cube steaks onto absorbent paper to drain.
SERVE with the cream gravy and enjoy!
Cheesy Spinach Manicotti


Ingredients:
garlic cloves, frozen chopped spinach, part-skim ricotta cheese, reduced-fat mozzarella cheese, parmesan cheese, crushed red pepper flakes

Directions:
Preheat oven to 350°F.
Spray large nonstick skillet with cooking spray.
Add mushrooms and garlic; cook 5 minute on medium heat, stirring frequently.
Remove from heat.
Beat egg whites lightly in medium bowl.
Add mushroom mixture, spinach, ricotta cheese and half each of the mozzarella and Parmesan cheeses; mix well.
Check for seasoning.
Spoon evenly into manicotti shells.
Place in 13x9-inch baking dish sprayed with cooking spray.
Cover with spaghetti sauce.
BAKE 40 minutes or until heated through.
Top with the remaining mozzarella and Parmesan cheeses; continue baking 5 minute or until mozzarella cheese is melted.
Apple Crap (Apple Squares)


Ingredients:
flour, sugar, salt, shortening, egg, water, apples, sugar, cinnamon, butter, powdered sugar, water

Directions:
preheat oven to 400.
thinly slice all apples.
separate egg.
mix flour, tbsp sugar, salt.
mix these ingredients with shortening as you would to make a pie crust.
mix egg yolk and enough water to make 2/3 cups liquid and add to crust mixture.
separate crust dough into two parts.
roll out 1/2 crust to cover a cookie sheet.
spread corn flakes evenly on top of crust.
evenly layer apples on top of corn flakes.
mix 1 up sugar and cinnamon and sprinkle on top of apples.
dot top of apples with the butter.
roll out remaining crust to top everything and pinch together the edges.
whip egg white to a froth and brush on top crust.
bake at 400 for 1 hour.
make a glaze with the powder sugar and enough water to make the mixture speadable.
spread glaze on pie as soon as it is baked.
let cool and serve alone or with vanilla ice cream.
Really Easy Potato Soup


Ingredients:
frozen hash browns, onion, water, chicken broth, milk

Directions:
Combine frozen hash browns, onions, chicken broth and just enough water to cover potatoes. Be very careful not to add too much water. Just cover.
Bring to boil; reduce heat and simmer for 30 minutes.
Stir in both cans of soup and the milk, reheat.
Vanilla/Chocolate Custard Filling for Cannoli


Ingredients:
milk, sugar, all-purpose flour, butter, vanilla

Directions:
Prepare basic cream puff recipe as above. Let cool.
Heat milk in large heavy saucepan until bubbles appear around edge. Beat egg yolks and sugar in a large bowl with wire whisk or mixer until pale yellow and thick. Beat in flour until well mixed. Gradually beat in hot milk; pour all back into saucepan. Cook, stirring constantly, over moderately high heat until mixture thickens and comes to boiling, lower heat. Mixture will be lumpy in the beginning, but lumps disappear during cooking and stirring. Continue cooking 2 to 3 minutes, over low heat, stirring constantly. Mixture will be quite thick.
Remove from heat. Stir in butter and vanilla. Place a piece of wax paper directly on surface of filling to prevent skin from forming.
Chill at least 2 hours. If filling becomes too stiff after it's chilled, gradually stir in 2 to 4 tablespoons cream or milk, 1 tablespoon at a time.
To make chocolate filling following the directions for Vanilla Custard Filling, adding 1tbs + 1tsp  chocolate coco powder  stirring until combine. Continue with rest of recipe. Fill puffs just before serving.
Guacamole


Ingredients:
avocado, cumin, fat free sour cream, cilantro, salsa, lemon juice, lime juice

Directions:
Mash the avocado with a fork.
Add the rest of the ingredients and mix well.
Serve immediately or store in refrigerator with avocado pit and drizzle a little more lemon juice over top to prevent browning.
Chunky style can be made with the same ingredients-just don't mash the avocado but cut it up in small chunks and add a half a tomato chopped and substitute hot sauce for the salsa.
Hot sauce or chopped hot pepper can be substituted for the salsa.
Kale Carrot and Apple Calcium Booster Juice for Juicer


Ingredients:
kale leaves, celery ribs, parsley, carrots, apple

Directions:
"Wash and cut each vegetable and feed through the mouth of a juicer one at a time."
Simple Red Wine Vinaigrette


Ingredients:
red wine vinegar, sugar, onion powder, garlic powder, dried mustard, salt, ground pepper

Directions:
"Mix all ingredients together and let sit at room temperature until sugar is dissolved, mixing occasionaly."
Roast Lamb With Tomatoes and Artichoke Hearts


Ingredients:
boneless leg of lamb, parsley, oregano, white wine, diced tomatoes, artichoke hearts, garlic cloves, pepper

Directions:
Preheat oven to 350°F.
Place lamb into a roasting pan and rub lamb with parsley and oregano.
Add wine, diced tomatoes (and juice], artichoke hearts (and juice], garlic and pepper.
Cover and roast, basting occasionally with pan juices, for 70-90 minutes, or until desired doneness is reached.
Allow to rest for about 15 minutes before serving.
Alouette Pancetta and Chicken Penne


Ingredients:
pancetta, bacon, penne pasta, artichokes, cheese, chicken, walnuts

Directions:
In a large skillet, cook pancetta over medium heat until crisp, drain on paper towels and set aside.  Pour grease out of skillet, but do not clean.
Cook pasta according to directions to achieve an al dente texture and drain.
Puree the peppers in a food processor and transfer to the skillet along with the Alouette Spreadable Cheese and chicken.
Warm over medium low heat, stirring often, until thoroughly blended and heated.
Add cooked pasta to the skillet with chicken and sauce. Toss to coat pasta and stir in pancetta.
Serve topped with toasted walnuts.
Note: To toast walnuts, spread on a baking sheet and bake at 350° F for 9-11 minutes or until aromatic and lightly browned.
Easy and Delicious Mexican Pork Chops
Category: world-cuisine
By cccindy

Easy and delicious. Tender pork chops in the best Mexican rice. A perfect weeknight meal.

Ingredients:
cooking spray
2 tablespoons vegetable oil
6  boneless pork chops
salt and ground black pepper to taste
3 cups water
1 ½ cups uncooked long-grain white rice
1 (8 ounce) can tomato sauce
½ cup picante sauce
¼ cup taco seasoning mix
1  green bell pepper, sliced
1 cup shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Heat the vegetable oil in a large skillet over medium heat. Sprinkle pork chops with salt and black pepper, and brown them on both sides, about 5 minutes per side. Set chops aside. Mix the water, rice, tomato sauce, picante sauce, and   in the prepared baking dish. Lay the chops into the rice mixture, and top with the green bell pepper slices. Cover the dish. Bake in the preheated oven until the chops are no longer pink inside and the rice is tender, about 1 hour. An instant-read thermometer inserted into the thickest part of a chop should read 145 degrees F (63 degrees C). Uncover the dish, and sprinkle with Cheddar cheese. Return to the oven, and bake uncovered until the cheese is melted and bubbly, 5 to 10 more minutes.

Prep time: 15 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 35 mins
Yields: 6 servings

Calories: 498.7
Fat: 18.3 g
Saturated fat: 7.3 g
Carbohydrates: 47.3 g
Sugars: 3.7 g
Dietary fiber: 1.5 g
Protein: 32.8 g
Cholesterol: 78.8 mg
Sodium: 936.2 mg
Bacon Jam and Potato Breakfast Pizza #SP5


Ingredients:
mozzarella cheese, eggs

Directions:
Place a pizza stone in the oven and preheat oven to 500°.
Take potatoes out of bag and place in a colander. Rinse and drain well. Place potatoes in a clean dish towel and wring dry.
Roll out pizza dough to a 10 - 12" round.
Spread rolled out dough with 2/3 of the bacon jam.
Top jam layer with one and a half cups of cheese.
Top cheese with hash browns.
Spread remaining cheese over hash browns.
Make 4 small depressions in each quadrant of the pizza.
Place 1 egg in each of the depressions.
Dollop remaining bacon jam around top of pizza.
Bake for 12 minutes, until egg white is cooked and yolk is runny.
Note: Everyone's oven bakes differently. My oven is temperamental and takes longer to bake the eggs. Keep an eye on your eggs while they bake and adjust cooking time accordingly.
Killer Chili
Category: soups-stews-and-chili
By hoeguy

This chili is just right for the bold and the timid. It has some heat, but not too much for everyone to enjoy.

Ingredients:
1 (1 pound) package bacon
3 pounds ground beef
4 cloves garlic, minced
2 cups red wine
3 (28 ounce) cans diced tomatoes
2 (14 ounce) cans tomato sauce
2 teaspoons vegetable oil
3  green bell peppers, chopped
4 stalks celery, chopped
2  onions, chopped
2 (19 ounce) cans kidney beans, rinsed and drained
2 (19 ounce) cans white beans, rinsed and drained
1 (19 ounce) can black beans, rinsed and drained
6 tablespoons chili powder
¼ cup brown sugar
¼ cup ground cumin
3 tablespoons paprika
2 tablespoons Italian seasoning
2 tablespoons distilled white vinegar
2 tablespoons dried basil
2 tablespoons dried minced onion
3 tablespoons dried parsley
2 tablespoons crushed red pepper flakes
4 teaspoons dried oregano
12 dashes hot pepper sauce (such as Tabasco®)
1 pinch salt and ground black pepper to taste

Directions:
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble and set aside. Heat a large stock pot over medium-high heat and cook and stir the ground beef until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the bacon and minced garlic. Reduce heat to medium-low and stir in the red wine, diced tomatoes, and tomato sauce. Heat the vegetable oil in a skillet over medium heat. Stir in the green bell peppers, celery, and chopped onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir onion mixture into the stock pot. Increase the heat to medium-high and bring to a near boil. Mix in the kidney beans, white beans, and black beans. Season with chili powder, brown sugar, cumin, paprika, Italian seasoning, vinegar, basil, dried minced onion, parsley, red pepper flakes, oregano, hot pepper sauce, salt, and pepper. Reduce heat to medium-low and simmer for 1 hour 30 minutes, stirring often.

Prep time: 30 mins
Cook time: 2 hrs 15 mins
Total time: 2 hrs 45 mins
Yields: 25 servings

Calories: 312.5
Fat: 10.8 g
Saturated fat: 3.7 g
Carbohydrates: 32.3 g
Sugars: 7.2 g
Dietary fiber: 9.7 g
Protein: 20.3 g
Cholesterol: 40.7 mg
Sodium: 679.4 mg
Olivie (Russian Potato Salad)
Category: salad
By petitchameau

A Russian and Eastern European potato salad; one version of it at least! Best served cold with some good bread!

Ingredients:
2 large potatoes, peeled and sliced lengthwise
3  carrots, peeled and sliced lengthwise
1 (15 ounce) can sweet peas, drained
3  dill pickles, chopped, or more to taste
1  onion, finely chopped
3  bologna slices, chopped  (Optional)
2  hard-boiled eggs, chopped
2 tablespoons mayonnaise
2 tablespoons sour cream
½ teaspoon salt
ground black pepper to taste

Directions:
Place potatoes and carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and rinse with cold water until cold. Dice potatoes and carrots. Combine potatoes, carrots, sweet peas, pickles, onion, bologna, and eggs together in a large bowl. Stir mayonnaise, sour cream, salt, and black pepper gently into potato mixture until well combined. Cover bowl with plastic wrap and refrigerate until cold, at least 30 minutes.

Prep time: 25 mins
Cook time: 15 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 190.8
Fat: 6.9 g
Saturated fat: 2 g
Carbohydrates: 26.1 g
Sugars: 4.5 g
Dietary fiber: 4.8 g
Protein: 7.2 g
Cholesterol: 61 mg
Sodium: 717.5 mg
Mediterranean Chicken Couscous


Ingredients:
couscous, fresh basil, feta cheese, grape tomatoes, fresh lemon juice, lemon rind, pepper

Directions:
Heat broth and seasoning packet from couscous in the microwave on high for 3-5 minutes or until broth begins to boil.  Place couscous in a large bowl, and stir in broth mixture.  Cover and let stand 5 minutes.
Fluff couscous with a fork; stir in chicken and next 6 ingredients.  Serve warm or cold.
Note:  Substitute 4 tsp dried basil if you can't get fresh.