1-1/4 C. fat-free, less-sodium chicken broth
1 (5.7 oz) box uncooked couscous
1-1/2 C. cubed cooked chicken (about 6 oz)
1/2 C. thinly sliced green onions
1/2 C. diced radishes (about 3 large)
1/2 C. chopped seeded peeled cucumber
1/2 C. chopped fresh flat-leaf parsley
2 T. pine nuts, toasted
1/4 C. white wine vinegar
1-1/2 T. EVOO
1 t. ground cumin
1/2 t. salt
1/8 t. freshly ground black pepper
1 garlic clove, minced
To prepare salad, bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon couscous into a large bowl; cool slightly. Add chicken, onions, radishes, cucumber, parsley, and pine nuts; toss gently to combine.
To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine.
Serving size: 1-1/2 C. (about 4)
334 calories, 10.9g fat, 20.9g protein, 35.8g carbs, 2.9g fiber, 484mg sodium