Chicken and Couscous Vegetable Salad
Instructions:
- 1 1/2 cups low-sodium chicken broth
- 1 cup uncooked couscous (pearl type)
- 1 1/2 cups cooked chicken or turkey, chopped
- 1/2 pound asparagus, cut into 2-inch pieces, cooked and drained
- 1 1/2 cups chopped green or yellow bell pepper
- 1 medium tomato, chopped
- 1/2 cup celery, diced
- 1/2 cup fat-free Italian dressing
- 2 Tblsp sliced almonds, toasted
- Pour broth into saucepan; bring to a boil.
- Stir in couscous.
- Remove from heat; cover, and let stand 5 minutes. Stir with fork.
- Stir together couscous, chicken, asparagus, bell pepper, tomato, and celery in a bowl.
- Add dressing. Stir evenly to coat. Serve at room temperature or chilled. Just before serving, sprinkle with toasted almonds.