Chicken and Couscous Salad -- Misha Bradford

Chicken and Couscous Salad

(Cooking Light, MAY 2004)

Yield: 4 servings (serving size: 1 1/2 cups)

Ingredients

Salad:

1 1/4 cups fat-free, less-sodium chicken broth

1 c uncooked couscous

1 1/2 cups cubed cooked chicken (about 6 ounces) (using rotisserie or leftover chicken makes this recipe super fast & easy)

1/2 cup thinly sliced green onions

1/2 cup diced radishes (about 3-4 large)

1/2 cup chopped seeded peeled cucumber

1/4 cup chopped fresh flat-leaf parsley

2 tablespoons pine nuts, toasted

Dressing:

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

Preparation

To prepare salad, bring broth to a boil in a medium saucepan; 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, pine nuts and dressing; toss gently to combine.