Chicken Couscous Salad

Ingredients

• Ingredients for Salad
• 1-1/4 cups fat-free low sodium chicken broth
• 1-1/4 cups (one 5.8-ounce box) plain couscous
• 1-1/2 cups cooked chicken diced
• 2/3 cup green onions thinly sliced
• 2/3 cup diced radishes
• 1/2 cup English cucumber seeded and chopped
• 1/3 cup fresh flat-leaf parsley julienne
• 2 tablespoons pine nuts or chopped pecans
• radish slices for garnish (optional)
• Ingredients for Dressing
• 1/4 cup white wine vinegar
• 1 teaspoon lemon juice
• 1-1/2 tablespoons extra virgin olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2-3 cloves garlic minced

Instructions

1. 1
   For the salad, bring broth to a boil in a medium saucepan; stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff couscous with a fork, and transfer to a larger bowl; cool slightly.
2. 2
   Meanwhile, toast pine nuts or pecans in a dry skillet over medium-heat, stirring frequently. As soon as the nuts become fragrant, remove them from the pan.
3. 3
   Add chicken, onions, radishes, cucumber, parsley, and nuts to the couscous; toss gently to combine.
4. 4
   For the dressing, whisk all ingredients together. Drizzle over salad, and toss to combine. Serve in bowls topped with a garnish of radish slices.