Chicken Couscous Salad

I'm always looking for easy, healthy recipes I can make on the weekends. Then I can just heat up leftovers during the week when I'm tired after work. I came across this recipe (adapted from Cooking Light) and thought it would be perfect for a few dinners last week.

Yield: 4 servings (serving size: 1.5 cups)

Ingredients:

Salad:

• 1 1/4 cup fat-free, low-sodium chicken broth
• 5.7 oz. box uncooked couscous
• 1 1/2 cups cooked chicken, cubed
  
• 1 cup diced tomatoes
• 1/4 c chopped red onion
  
• 1 cup diced cucumber
• 1/4 t dried parsley
• 2 tablespoons pine nuts
• 1/2 crumbled feta
• 1 T lemon juice
  
  Dressing:
• 1/4 cup white wine vinegar
• 1 1/2 T olive oil
• 1/2 t ground cumin
• 1/2 t salt
• 1/8 t fresh ground pepper
• 1 garlic clove, minced

Directions:
1. Boil chicken broth in a medium saucepan.

2. Once boiling, gradually stir in couscous. Remove pot from heat, cover, and let stand for 5 minutes. Fluff with a fork.

3. Pour couscous into a large bowl and let it cool. Add chicken, feta, onions, cucumber, parsley, and pine nuts and mix well to combine.
4. To prepare dressing, mix all dressing ingredients listed above in a small bowl. Drizzle dressing over salad; toss to combine.
*Optional: You can toast pine 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.

As I said, great leftover or for a quick snack!

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