Chicken and Couscous Salad

Intro

Ingredients (4 Servings)

• 1 1/4 cups fat-free, less-sodium chicken broth
• 1 box uncooked couscous
• 1 1/2 cups cubed cooked chicken
• 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 tbsp pine nuts, toasted

• 1/4 cup white wine vinegar
• 1 1/2 tbsp extravirgin olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/8 tsp freshly ground black pepper
• 1 garlic clove, minced

Directions

• 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.

Nutrition

• Calories:- 334
• Fat:- 14 g
• Protein:- 30 g
• Carbohydrate:- 36 g
• Fiber:- 3 g
• Cholesterol:- 39 mg
• Calcium:- 24 mg