Vegas loves couscous night in our house. Because we both shovel it down so fast, half of it inevitably ends up on the floor. Needless to say, we were all big fans of Cooking Light's chicken couscous salad. Mom loved that she could set some of the items aside for us first and then mix up the salad for the 'rents. According to her, the radishes and pine nuts gave it a nice crunch and the dressing was delish. Would work nicely with rotisserie or leftover grilled chicken too.
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 tbls pine nuts, toasted
Dressing:
- 1/4 cup white wine vinegar
- 1 1/2 tbl extra virgin olive oil
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/8 tsp freshly ground black pepper
- 1 glove garlic, 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.
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