Chicken Couscous Salad

• 1 box pearl (Israeli) couscous
• 2 c. chicken broth
• 1 small zucchini
• 1 small summer squash
• 2 c. shredded rotisserie chicken
• 1 pt. mixed cherry tomatoes
• 3 tbsp. balsamic dressing
• 6 c. arugula

1. In a saucepan, heat 1 tablespoon olive oil over medium heat.
2. Add couscous and toast 2 to 3 minutes, stirring until golden brown.
3. Add broth and bring to a boil.
4. Reduce heat to low; cover and simmer 10 minutes, until couscous is tender and liquid has been absorbed.
5. Transfer couscous to a large bowl.
6. In a nonstick skillet, heat 1 tablespoon olive oil.
7. Add squash and cook over medium-high heat 2 to 3 minutes, until crisp-tender.
8. Add to bowl with couscous.
9. Add chicken, tomatoes, 2 tablespoons of the dressing, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper, tossing to combine.
10. Toss arugula with remaining 1 tablespoon dressing.
11. Arrange on a platter; top with couscous and chicken.

pearl, chicken broth, zucchini, summer, rotisserie chicken, mixed cherry tomatoes, balsamic dressing, arugula

Taken from www.delish.com/recipefinder/chicken-couscous-salad-recipe-rbk0313 (may not work)