This 20-minute recipe is low in fat but packed with flavour, and a great way to use up leftover roast chicken. Makes the perfect lunch, too.


1 1/4 cups chicken or vegetable stock

1 box couscous

1 1/2 cups cubed cooked chicken

1/2 cup chopped peeled cucumber

2 tomatoes, sliced

1/4 cup chopped fresh flat-leaf parsley

2 tablespoons pine nuts, toasted


1/4 cup white wine vinegar

1 1/2 tablespoons extra virgin olive oil

1 teaspoon ground cumin

1 garlic clove, minced


1. Bring stock to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

2. Spoon couscous into a large bowl; cool slightly. Add chicken, cucumber, parsley, and pine nuts; toss gently to combine.

3. To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine.

Note: Add any leftover roast vegetables, like pumpkin or asparagus, to the salad.

What are you making for dinner tonight?