Bring chicken broth to a boil in a medium-size saucepan. Stir in couscous, parsley and thyme. Remove pan from heat, cover and let stand 5 minutes until broth is absorbed. Meanwhile in a large bowl whisk the lemon juice, oil, curry powder, black pepper and crushed red pepper. Add cooked couscous and toss to coat. Add snow peas, chicken, scallions, green pepper and raisins. Toss to mix well. Cover and refrigerate at least 1 hour. Sprinkle with nuts just before serving. Makes 8 cups, 4 servings. Preserving: 532 cal, 30 g pro, 66 g car, 17 g fat, 47 mg chol, 799 mg sod. salad 15