MOROCCAN CHICKEN SALAD WITH COUSCOUS

1 ½ cups chicken broth

2 cups couscous

1 medium red onion, quartered and sliced thinly

1 barbecued chicken, skin & bones removed, shredded

½ cup coarsely chopped dried apricots

½ cup golden raisins

¼ cup chopped fresh parsley

1 Tbsp pine nuts, toasted

1 tsp cumin

¼ – ½ cup salad dressing (balsamic or house Italian)

Bring broth to boil in a large saucepan; remove from heat.

Stir in couscous. Cover and let stand about 5 minutes. Fluff with fork.

Stir in onion, chicken, apricot, raisins, parsley, pine nuts and cumin.

Add dressing to couscous, tossing gently to combine.