1 cup couscous
1 ½ cups low-sodium chicken broth
¼ cup Newman’s Own® Olive Oil & Vinegar Salad Dressing
1 Tbsp fresh lemon juice
½ tsp minced garlic
Fresh ground pepper
1 ½ - 2 cups cooked chicken, diced
½ cup thawed, frozen peas
½ cup green onion, thinly sliced
½ cup red bell pepper, diced
½ cup English cucumber, diced
¼ cup fresh flat-leaf parsley, finely chopped
3 Tbsp fresh basil, finely chopped
3 Tbsp parmesan cheese, grated
Zest of half a lemon
Bring the 1 ½ cups of low-sodium chicken broth to a boil. After bring to a boil remove from the heat and add the 1 cup of couscous. Cover and let set 5 - 10 minutes.
In a small bowl, whisk together the olive oil & vinegar salad dressing, lemon juice, garlic, ¼ tsp salt, and a couple grinds of pepper and blend well.
In a large bowl combine the chicken, peas, green onion, red bell pepper, cucumber, parsley, basil, parmesan cheese, and lemon zest.
Mix together the chicken mixture with the couscous and chicken, tossing with the dressing until all ingredients are well-combined.