Couscous Chicken Salad - cooking recipe

Ingredients

1 1/2 cups reduced-sodium fat-free chicken broth
12 ounces boneless skinless chicken breasts
1 (10 ounce) package couscous
1 cup chopped fresh basil
1/4 cup extra virgin olive oil
3 tablespoons sherry wine vinegar
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 garlic clove, minced
1 1/2 cups halved cherry tomatoes
1 cup sliced green onion
1 (15 1/2 ounce) can chickpeas, drained and rinsed (garbanzo beans)

Preparation

Bring broth to a boil in a medium saucepan.
Add chicken; cover, reduce heat, and simmer 10 minutes or until chicken is done.
Remove chicken using a slotted spoon; set aside.
Cool slightly, and coarsely chop.
While chicken cools, add couscous to broth; stir well.
Cover and let stand 10 minutes.
Place couscous in a large bowl; cool completely.
Fluff with a fork.
Stir in basil and next 5 ingredients (basil through garlic).
Add chopped chicken, tomatoes, onions, and chickpeas; toss gently to combine.
Cover and refrigerate at least 2 hours or overnight.