Chicken Couscous Salad
Serving Size / Yield
- 1 1/4 C chicken broth
- 5.7 oz uncooked, non pre-steamed couscous
- 1 1/2 C cooked chicken stripes
- 1/2 C cubed tomatoes
- 1/4 C chopped fresh flat-leaf parsley
- 2 Tbs cranberries
- Olive oil
Boil broth in a medium saucepan and gradually stir in couscous. Remove from heat, cover, let stand for 5 minutes, then fluff with a fork.
Spoon couscous into a large bow and let cool. Add chicken, onions, tomatoes parsley, and cranberries.
Toss gently to combine, garnish with olive oil, then serve.