Couscous Chicken Salad

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 15.5 ounce garbanzo beans drained and rinsed canned (garbanzo beans)
• 1.5 cups cherry tomatoes halved
• 10 ounce couscous 
• 0.3 cup olive oil extravirgin
• 1.5 cups fat-skimmed beef broth fat-free
• 1 cup basil fresh chopped
• 1 cup basil fresh chopped
• 1  garlic clove minced
• 1 cup spring onion sliced
• 0.8 teaspoon salt 
• 3 tablespoons sherry vinegar 
• 12 ounces chicken breast boneless skinless

Equipment

• bowl
• sauce pan
• slotted spoon

Directions

1. Bring broth to a boil in a medium saucepan.
2. Add chicken; cover, reduce heat, and simmer 10 minutes or until chicken is done.
3. Remove chicken using a slotted spoon; set aside. Cool slightly, and coarsely chop.
4. While chicken cools, add couscous to broth; stir well. Cover and let stand 10 minutes.
5. Place couscous in a large bowl; cool completely. Fluff with a fork. Stir in basil and next 5 ingredients (basil through garlic).
6. Add chopped chicken, tomatoes, onions, and chickpeas; toss gently to combine. Cover and refrigerate at least 2 hours or overnight.