Chicken and Couscous Salad

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 6 ounces meat from a rotisserie chicken cubed cooked
• 5.7 ounce couscous uncooked
• 0.5 cup cucumber peeled seeded chopped
• 1.5 tablespoons olive oil extravirgin
• 1.3 cups less-sodium chicken broth fat-free
• 0.3 cup flat-leaf parsley fresh chopped
• 1  garlic clove minced
• 0.5 cup green onions thinly sliced
• 1 teaspoon ground cumin 
• 2 tablespoons pinenuts toasted
• 0.5 cup radishes diced ( 3 large)
• 0.5 teaspoon salt 
• 0.3 cup citrus champagne vinegar 

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. To prepare salad, bring broth to a boil in a medium saucepan; gradually stir in couscous.
2. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon couscous into a large bowl; cool slightly.
3. Add chicken, onions, radishes, cucumber, parsley, and pine nuts; toss gently to combine.
4. To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk.
5. Drizzle dressing over salad; toss to combine.
6. Note: You can toast nuts quickly in a dry skillet over medium-high heat. Stir frequently, and as soon as they become fragrant, remove the nuts from the pan.