Chicken Couscous Salad

Name: Chicken Couscous Salad
Yield: 4
Ingredients: 1 box pearl (Israeli) couscous; 2 c. chicken broth; 1 small zucchini; 1 small summer squash; 2 c. shredded rotisserie chicken; 1 pt. mixed cherry tomatoes; 3 tbsp. balsamic dressing; 6 c. arugula

By Barbara ChernetzPublished: Jan 22, 2013

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Yields:

Cal/Serv:

413

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Using rotisserie chicken makes this a quick, easy, and healthy midweek dinner that taste great.

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Directions

1. Step 1In a saucepan, heat 1 tablespoon olive oil over medium heat. Add couscous and toast 2 to 3 minutes, stirring until golden brown. Add broth and bring to a boil. Reduce heat to low; cover and simmer 10 minutes, until couscous is tender and liquid has been absorbed. Transfer couscous to a large bowl.
2. Step 2In a nonstick skillet, heat 1 tablespoon olive oil. Add squash and cook over medium-high heat 2 to 3 minutes, until crisp-tender. Add to bowl with couscous.
3. Step 3Add chicken, tomatoes, 2 tablespoons of the dressing, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper, tossing to combine.
4. Step 4Toss arugula with remaining 1 tablespoon dressing. Arrange on a platter; top with couscous and chicken.