Layered Chicken Salad

With a lunch like this, can spring be far behind. I would love to say that Pap and I dined al fresco in the southern sunshine? But I don't think the temperature even reached 50 degrees today. And although we did have blue skies, a chilly wind was blowing. My teeth were chattering as I snapped picture after picture. Then I hauled everything back into the warm kitchen to enjoy this spring-like meal.

Ingredients for Couscous:
1 cup reduced-sodium chicken broth
2/3 cup couscous
1 medium tomato, seeded and diced
1/4 cup fresh parsley, chopped

Ingredients for Chicken Salad:
16 ounces cooked chicken breast, chopped
5 green onions, chopped
1 cucumber, peeled, seeded and diced
2 tablespoons mayonnaise
salt and pepper to taste
avocado slices, optional

Directions:
1. In 1-quart saucepan, heat broth to boiling over high heat. Stir in couscous; cover and remove from heat. Let stand 5 minutes. Uncover; fluff couscous with fork. Cool slightly.

2. Remove both ends from an empty food can (about 3 inches in diameter and 3 inches tall) to make a hollow cylinder. Wash and dry can thoroughly.

3. In bowl, combine couscous, tomato, and parsley; set aside.

4. In another bowl, mix chicken, onions, cucumber, mayonnaise, and seasoning. Place can on plate; spoon in one-fourth of couscous mixture. Gently press with back of spoon.

5. Top couscous with one-fourth of chicken salad mixture, pressing with spoon, slowly lift off can. Repeat with remaining 3 salads. Serve with fresh fruit.