Salad Season: Chicken and Couscous Salad

I am SO excited for spring.  Even though it doesn't feel especially spring-y right now.  It's wet and cold.  Definitely still winter.

Nonetheless, I am ready for bright, crisp, produce.  Salads that crunch.  That watery goodness of spring vegetable flavors. 

And the only thing better than a spring salad that is full of those veggies, is one that comes together quickly.  Which I guess, could be said to be true of all salads.  They make fabulous weeknight meals because they are easy to throw together.  

And they're incredibly versatile.  This is definitely the season for lettuces and greens, but for a little versatility, you can throw a grain in there in its place.  Bulgar, wheatberries, quinoa, or couscous.  This chicken and couscous salad is a great way to combine spring vegetables, leftover chicken, and couscous (one of my favorite grains).  It is fresh and springy with bite!  Like our Southern California springs.

Chicken and Couscous Salad

1/4 cup white wine vinegar
1 1/2 Tbsp olive oil
1 tsp ground cumin
1/2 tsp salt
1/8 tsp freshly ground black pepper
1 garlic clove, minced
1 1/4 cups chicken broth
1 box couscous
1 chicken breast, cooked and diced
2 green onions, thinly sliced
5 radishes, diced
1 cucumber, peeled, seeded and diced
1/4 cup chopped parsley
2 tablespoons pine nuts, toasted

1. Whisk together first  6 ingredients.  Set aside.
2. Bring broth to a boil.  Stir in couscous, cover, and remove from heat.  Let stand for 5 minutes, then fluff with a fork.
3. Add remaining ingredients to coucous, toss to combine.
4. Pour dressing over salad, tossing to combine.