Chicken and CousCous Salad

By á-2346

Ingredients

• # Dressing:
• # 1 1/4 cups fat-free, less-sodium chicken broth
• # 1 (5.7-ounce) box uncooked couscous
• # 1 1/2 cups cubed cooked chicken (about 6 ounces)
• # 1/2 cup thinly sliced green onions
• # 1/2 cup diced radishes (about 3 large)
• # 1/2 cup chopped seeded peeled cucumber
• # 1/4 cup chopped fresh flat-leaf parsley
• # 2 tablespoons pine nuts, toasted
• # 1/4 cup white wine vinegar
• # 1 1/2 tablespoons extravirgin olive oil
• # 1 teaspoon ground cumin
• # 1/2 teaspoon salt
• # 1/8 teaspoon freshly ground black pepper
• # 1 garlic clove, minced

Details

Servings 4

Preparation

Step 1

To prepare salad, bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon couscous into a large bowl; cool slightly. Add chicken, onions, radishes, cucumber, parsley, and pine nuts; toss gently to combine.

To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine.

Note: You can toast nuts quickly in a dry skillet over medium-high heat. Stir frequently, and as soon as they become fragrant, remove the nuts from the pan.