Cook's Note: A versatile recipe that uses fresh garden vegetables. This quick dinner salad can be made with shrimp, or with garbonzo beans as a vegetarian option. Add shredded carrots, peas, or veggies of your choice to make this dish even healthier.

serves 4

Ingredients for Salad

• 1-1/4 cups fat-free low sodium chicken broth
• 1-1/4 cups (one 5.8-ounce box) plain couscous
• 1-1/2 cups cooked chicken, diced
• 2/3 cup green onions, thinly sliced
• 2/3 cup diced radishes
• 1/2 cup English cucumber, seeded and chopped
• 1/3 cup fresh flat-leaf parsley, julienne
• 2 tablespoons pine nuts or chopped pecans
• radish slices for garnish (optional)

Ingredients for Dressing

• 1/4 cup white wine vinegar
• 1 teaspoon lemon juice
• 1-1/2 tablespoons extra virgin olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2-3 cloves garlic, minced

Preparation

For the salad, bring broth to a boil in a medium saucepan; stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff couscous with a fork, and transfer to a larger bowl; cool slightly.

Meanwhile, toast pine nuts or pecans in a dry skillet over meduim-heat, stirring frequently. As soon as the nuts become fragrant, remove them from the pan.

Add chicken, onions, radishes, cucumber, parsley, and nuts to the couscous; toss gently to combine.

For the dressing, whisk all ingredients together. Drizzle over sald, and toss to combine. Serve in bowls topped with a garnish of radish slices. Leftovers are great for lunch!