Chicken Couscous Salad

1. 1

   In a saucepan, heat 1 tablespoon olive oil over medium heat.

2. 2

   Add couscous and toast 2 to 3 minutes, stirring until golden brown.

3. 3

   Add broth and bring to a boil.

4. 4

   Reduce heat to low; cover and simmer 10 minutes, until couscous is tender and liquid has been absorbed.

5. 5

   Transfer couscous to a large bowl.

6. 6

   In a nonstick skillet, heat 1 tablespoon olive oil.

7. 7

   Add squash and cook over medium-high heat 2 to 3 minutes, until crisp-tender.

8. 8

   Add to bowl with couscous.

9. 9

   Add chicken, tomatoes, 2 tablespoons of the dressing, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper, tossing to combine.

10. 10

    Toss arugula with remaining 1 tablespoon dressing.

11. 11

    Arrange on a platter; top with couscous and chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.