Couscous Chicken Salad

• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1/3 cup water
• 1-3/4 cups uncooked couscous
• 3 cups cubed cooked chicken breasts
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
• 2 medium tomatoes, chopped
• 1 medium sweet red pepper, chopped
• 1 small cucumber, sliced
• 1/2 cup minced fresh parsley
• 1/2 cup crumbled feta cheese
• 3 green onions, sliced
• 1/4 teaspoon pepper
• 3/4 cup fat-free Italian salad dressing

1. In a large saucepan, bring broth and water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.
2. Stir in the chicken, artichokes, tomatoes, red pepper, cucumber, parsley, cheese, onions and pepper. Drizzle with dressing and toss to coat. Refrigerate until serving.

chicken broth, water, couscous, chicken breasts, water, tomatoes, sweet red pepper, cucumber, parsley, feta cheese, green onions, pepper, italian salad dressing

Taken from www.tasteofhome.com/recipes/couscous-chicken-salad/ (may not work)