Ingredients
2
cups ready-to-serve chicken broth
1 1/3
cups uncooked couscous
1
bag (16 ounces) frozen broccoli, red pepper, onions and mushrooms, thawed
3
cups cubed cooked chicken
1
bottle (8 ounces) fat-free creamy Italian dressing (3/4 cup)
Lettuce leaves, if desired
Preparation
Heat broth to boiling in 1 1/2-quart saucepan; reduce heat. Stir in couscous; remove from heat. Cover and let stand 5 minutes.
Mix couscous, vegetables and chicken in large bowl. Pour dressing over mixture; toss lightly to coat. Line 6 salad plates with lettuce. Spoon salad onto lettuce.
