I served it with fresh green beans, watermelon and pita bread!

Recipe adapted from Cooking Light and MyRecipes

Ingredients

• Salad:
• 1 1/4 cups fat-free, less-sodium chicken broth
• 1 (5.7-ounce) box uncooked couscous
• 1 rotisserie chicken shredded and then cut into small pieces
• 1/2 cup thinly sliced green onions
• 3/4 cup diced fresh tomatoes
• 3/4 cup chopped seeded peeled cucumber
• 1/4 cup chopped fresh flat-leaf parsley
• 3/4 cup feta cheese
• Dressing:
• 1/2 cup white wine vinegar
• 1/4 cup rice vinegar
• 2 1/2 tablespoons extravirgin olive oil
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 Tbsp minced garlic

1. For salad- prepare cous cous as directed. (bring broth to a boil in a medium saucepan -stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
2. Put couscous into a large bowl to cool slightly
3. Add chicken, onions, cucumber, parsley, tomatoes, feta; toss gently to combine.
4. To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk.
5. Drizzle dressing over salad; toss to combine.