Couscous Chicken Salad

I saw this recipe on Alana's blog and knew immediately that I would love it.  And I did!  I made a few changes as I threw it all together and I would have tried out some pine nuts if I had some.  I'll be taking this to the next potluck/brunch/get-together thing I attend.  It was good both room temperature and cold the next day.  Light lemony flavors were a delicious welcome to Spring!
  


2 cups chicken broth
1 box uncooked couscous
1/2 cup olive oil
3 Tbsp lemon juice
1/2 tsp salt
1/2 tsp ground coriander
1/2 tsp Dijon-style mustard
1 large clove garlic, minced
Freshly ground black pepper, to taste
1 cup cooked, diced chicken
4-5 diced scallions, greens included
2 large crisp apples, cored and diced
2 ribs of celery, diced
Lettuce leaves
Parsley sprigs, for garnish

Prepare couscous according to directions on box, using chicken broth instead of water.  The directions should go something like this: In a saucepan, bring chicken broth to a boil. Add couscous.  Stir, cover, and remove from heat.  Let stand 5 minutes. Fluff couscous with a fork and let cool. You should have about 2 cups of cooked couscous.



In a small bowl, combine olive oil, lemon juice, salt, coriander, mustard, garlic, and pepper; mix well. 


In a large bowl, combine cooled couscous, chicken, green onions, apple, and celery. Add olive oil mixture; toss to coat all ingredients. Serve on a bed of lettuce. Garnish with parsley. Season to taste with freshly ground pepper.