Chicken and Couscous Salad

This is an easy and light dish.  Great for lunch or dinner---Kelby

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


Directions:

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.