My friend Pam has started a cooking group. I decided to join because I want to try more recipes and I am a big fan of finding good recipes with less calories. Each Friday we take turns picking a recipe and cooking it with our own flair. Check out Pam and Amanda's take on this recipe. I have never cooked couscous before and I have been wanting to. It is so darn easy! That I need to figure out what else to do with it. This recipe is delicious! My friend Tammy and her 3 kids came for dinner and 4 out of 5 kids ate it (which is huge that they even tried it let alone finished it) and Tammy and I couldn't get enough. I am still trying to decide at 9pm if my night snack should be Fruit Loops or couscous salad...yeah that good! Here is where you can find the original. I didn't change much but I cooked my chicken with a spicy barbeque sauce, I think it really added to make the salad that much better. Oh and I did not add nuts to the salad, not a huge nut fan and I didn't want to waste money on nuts that I would most likely never eat again.
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
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
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, toss gently to combine.
To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine.