Couscous Chicken Salad

• 1 1/2 cups reduced-sodium fat-free chicken broth
• 12 ounces boneless skinless chicken breasts
• 1 (10 ounce) package couscous
• 1 cup chopped fresh basil
• 1/4 cup extra virgin olive oil
• 3 tablespoons sherry wine vinegar
• 3/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 garlic clove, minced
• 1 1/2 cups halved cherry tomatoes
• 1 cup sliced green onion
• 1 (15 1/2 ounce) can chickpeas, drained and rinsed (garbanzo beans)

1. Bring broth to a boil in a medium saucepan.
2. Add chicken; cover, reduce heat, and simmer 10 minutes or until chicken is done.
3. Remove chicken using a slotted spoon; set aside.
4. Cool slightly, and coarsely chop.
5. While chicken cools, add couscous to broth; stir well.
6. Cover and let stand 10 minutes.
7. Place couscous in a large bowl; cool completely.
8. Fluff with a fork.
9. Stir in basil and next 5 ingredients (basil through garlic).
10. Add chopped chicken, tomatoes, onions, and chickpeas; toss gently to combine.
11. Cover and refrigerate at least 2 hours or overnight.

chicken broth, chicken breasts, couscous, fresh basil, extra virgin olive oil, sherry wine vinegar, salt, fresh ground black pepper, garlic, tomatoes, green onion, chickpeas

Taken from www.food.com/recipe/couscous-chicken-salad-232753 (may not work)