Chicken and Couscous Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A great way to use leftover chicken, this 20-minute dinner salad uses quick-to-cook couscous and lots of brightly flavored herbs. Ingredients:
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 |
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 |
Directions:
1. 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.
2. To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine.
3. 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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