Chicken and Couscous Salad

• 1 14 cups reduced-sodium fat-free chicken broth
• 1 (5 2/3 ounce) boxuncooked couscous
• 1 12 cups cubed cooked chicken (about 6 ounces)
• 12 cup thinly sliced green onion
• 12 cup diced radish (about 3 large)
• 12 cup chopped seeded peeled cucumber
• 14 cup chopped fresh flat-leaf parsley
• 2 tablespoons pine nuts, toasted
• 14 cup white wine vinegar
• 1 12 tablespoons extra virgin olive oil
• 1 teaspoon ground cumin
• 12 teaspoon salt
• 18 teaspoon fresh ground black pepper
• 1 garlic clove, minced

1. To prepare salad, bring broth to a boil in a medium saucepan; gradually stir in couscous.
2. Remove from heat; cover and let stand 5 minutes.
3. Fluff with a fork.
4. Spoon couscous into a large bowl; cool slightly.
5. Add chicken, onions, radishes, cucumber, parsley, and pine nuts; toss gently to combine.
6. To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk.
7. Drizzle dressing over salad; toss to combine.

chicken broth, couscous, chicken, green onion, radish, cucumber, parsley, pine nuts, white wine vinegar, extra virgin olive oil, ground cumin, salt, ground black pepper, garlic

Taken from www.food.com/recipe/chicken-and-couscous-salad-376018 (may not work)