Chicken and Couscous Salad

A great way to use leftover chicken, this 20-minute dinner salad uses quick-to-cook couscous and lots of brightly flavored herbs.

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.

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