Photo by: Becky Luigart-Stayner; Fonda Shaia
A great way to use leftover chicken, this 20-minute dinner salad uses quick-to-cook couscous and lots of brightly flavored herbs.
Cooking Light MAY 2004
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.
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Chicken and Couscous Salad recipe
