Chicken Couscous Salad
1 cup chicken broth
2⁄3 cup plain couscous
3 cups cooked and chopped chicken breast
¼ cup chopped fresh basil
6 ounces crumbled feta cheese
¼ cup pine nuts, toasted
1 pint grape tomatoes, halved
2 Tablespoons olive oil
2 Tablespoons fresh lemon juice
1 teaspoon grated lemon zest
Coarse salt and freshly ground pepper
Bring the chicken broth to a boil in a medium saucepan. Stir in the couscous, cover and remove from heat. Let stand for 7 minutes or until the liquid is absorbed. Fluff the couscous with a fork. Add the chicken, basil, cheese, pine nuts and tomatoes. In a small bowl, whisk together the olive oil, lemon juice and lemon zest; season with salt and pepper. Pour the dressing over the couscous and toss to combine. Serve warm or chilled. Serves 4 to 6.