Anna's Couscous Chicken Salad

Remember last May when there was absolutely not a flake of snow on the ground and we were dining on Anna's back porch enjoying the sun? Well, although Anna is now off on her adventure in Africa and we are stuck here in yet another snowstorm, I figured I'd post one of her fabulous recipes as a little reminder that we'll once again be sitting outside enjoying a spring day soon!

Yield: 4 servings (serving size: 1 1/2 cups)

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

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.

She served it with some warm garlic naan bread from Trader Joe's and some fresh fruit. I think we had some frozen Tiramisu dessert, also from our friends at TJ's.

Photo and recipe from here.