Couscous Salad With Chicken

• 1 1/4 cups fat-free, lower-sodium chicken broth
• 1 cup uncooked couscous
• 1 1/2 cups cubed cooked chicken breast
• 1/2 cup thinly sliced green onions (2 large)
• 1/2 cup diced tomato
• 1/2 cup chopped seeded peeled cucumber
• 6 tablespoons light olive oil vinaigrette
• 2 tablespoons crumbled feta cheese

1. Bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes.
2. Fluff couscous with a fork; spoon into a large bowl. Let cool slightly. Add chicken and remaining ingredients to couscous; toss gently.
3. Young Chefs can:
4. Identify and locate vegetables
5. Measure chopped cucumber
6. Older Chefs can:
7. Help cube or shred chicken breast
8. Add measured ingredients to cooked couscous

chicken broth, couscous, chicken breast, green onions, tomato, cucumber, light olive oil vinaigrette, feta cheese

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