I had the opportunity to try this dish at the Taste of Mexico in Los Angeles. It was presented by Honey.com. SCrystal Johnson, MCCN Editor
In a small bowl, combine dressing ingredients; mix until blended. Set aside. In a small saucepan, bring water to a boil. Remove from heat; stir in couscous. Cover and let stand 5 minutes; fluff with fork. Remove to large bowl; let cool. Stir in chicken, garbanzo beans, carrots, onion and parsley. Add dressing; toss to coat.
YIELD: 5 TO 6 SERVINGS