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?