Chicken and Couscous Salad

Sometimes one of the biggest challenges in the kitchen isn’t figuring out what meal to make, but what to do with the leftovers. This is a great way to use leftover chicken. It’s quick, easy, healthy and delicious!

Adapted from our partners at Cooking Light

INGREDIENTS (Makes 4 servings)
Salad:
1 1/4 cups fat-free, low-sodium chicken broth
1 (5.7-ounce) box uncooked couscous
1 1/2 cups cubed cooked chicken (~6 ounces)
1/2 cup thinly sliced green onions
1/2 cup tomatoes, diced
1/2 cup radishes, diced (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 extra virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon 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.



Shop books by Laura and Lisa to tune in to the power of positive nutrition