This recipe, from my friend Jen, was inspired by a recipe she found in an old Cooking Light magazine. It makes an excellent quick lunch or accompaniment to a Mediterranean feast of hummus, pita, and raw veggies. Make a double or triple batch, because it goes quickly!
1 ¼ cups chicken bone broth
6 ounces couscous (I’m substituting quinoa when I make it later this week)
1 ½ cups cooked chicken, shredded or cubed
½ cup sliced scallions
½ cup diced radishes
½ cup chopped, seeded cucumber
¼ cup chopped flat-leaf parsley
2 tablespoons toasted pine nuts
¼ cup rice vinegar
1 ½ tablespoons olive oil
1 teaspoon ground cumin
½ teaspoon finely ground sea salt
¼ teaspoon fresh ground pepper
3 minced garlic cloves
1. 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 fork. Spoon couscous into a large bowl; cool slightly. Add chicken, onions, radishes, cucumber, parsley, and pine nuts to couscous; toss gently to combine.
2. To prepare dressing, combine vinegar and remaining ingredients, stirring with a wisk. Drizzle dressing over salad; toss to combine.
Sometimes I add dried cranberries if I’m eating the salad by itself. To stretch it, you can add more couscous. I hope you enjoy it!