Chicken and Couscous Salad

So this was one of those recipes I thought we had, D said no. I had it pinned on Pinterest a few times as to try, and we finally got around to it.  It was pretty flavorful, and I really liked it.  I liked it better for lunch the next day cold.

Would definitely have again.

Chicken and Couscous Salad

Photo by ALB

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

Ingredients
Salad:
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

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; 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.

Nutritional Information
Amount per serving
Calories: 334; Fat: 10.9 g; Satfat: 2 g; Monofat: 5.9 g; Polyfat: 2.1 g; Protein: 20.9 g; Carbohydrate: 35.8 g; Fiber: 2.9 g; Cholesterol: 39 mg; Iron: 1.8 mg; Sodium: 484 mg; Calcium: 23 mg

Cooking Light, MAY 2004