Chicken Couscous Salad - Cass

Chicken and Couscous Salad

AMAZING!! HEALTHY!! ENJOY girls!!

• 1 ¼ cups chicken broth, fat free less sodium
• 5.7 ounce uncooked couscous, 1 box
• 1 ½ cups chicken, COOKED, cubed (I use rotisserie sometimes)
• 2 tbsp. pine nuts, toasted
• ½ cup radishes, about 3 large, diced
• ½ cup cucumber, chopped seeded peeled
• ¼ cup flat-leaf parsley, chopped, fresh
• DRESSING:
• ¼ cup white wine vinegar
• 1 ½ tablespoons extravirgin olive oil
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 garlic clove, minced

Preparation
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.

Source: Cass 4 servings