Chicken Salad With Olive Vinaigrette

• 1 cup uncooked israeli couscous
• 14 cup chopped pitted kalamata olive
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped capers
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 14 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 1 garlic clove, minced
• 2 (7 ounce) packages98% fat-free white chicken meat packed in water

1. Cook couscous according to package directions, omitting salt and fat.
2. Drain and rinse with cold water.
3. Combine olives and next 7 ingredients (olives through garlic) in a large bowl, stirring with a whisk.
4. Add couscous to olive mixture; toss gently to coat.
5. Stir in chicken just before serving.

couscous, olive, flatleaf, capers, extra virgin olive oil, lemon juice, salt, ground black pepper, garlic, white chicken

Taken from www.food.com/recipe/chicken-salad-with-olive-vinaigrette-300200 (may not work)