Grilled Lemon Chicken And Moroccan Couscous Salad

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2 cups low-salt chicken broth

2 tablespoons extra-virgin olive oil, divided

1 tablespoon ground ginger

2 garlic cloves, pressed

2 teaspoons salt, divided

1 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cumin

1 10-ounce box plain couscous

1/2 cup raisins

1 cucumber, peeled, seeded, cut into 1/2-inch cubes

1 large red bell pepper, cut into 1/2-inch cubes (about 2 cups)

1 large carrot, peeled, quartered lengthwise, thinly sliced crosswise

1 cup thinly sliced green beans or trimmed sugar snap peas

2 teaspoons finely grated lemon peel

1/4 cup fresh lemon juice

2 1/2 tablespoons extra-virgin olive oil plus additional for drizzling

2 tablespoons fresh lemon juice

1/2 teaspoon salt

1/2 teaspoon ground black pepper

6 large skinless boneless chicken breast halves, pounded to 1/3-inch thickness

3/4 cup plus 1/3 cup (loosely packed) chopped fresh cilantro

1/2 cup chopped toasted almonds (optional)

1 lemon, cut into 6 wedges

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