Chicken Couscous Salad

This is a healthy weekday favorite for us, adapted from www.myrecipes.com

For the salad:

1 1/4 C. chicken stock
1 Box uncooked couscous
1 1/2 C. chicken, cubed (about 2 breasts, grilled with olive oil, salt and pepper).  *to make it quicker and more flavorful, sometimes I just buy a roast chicken at the store and use that.  The roast chicken absorbs the dressing more though, so I tend to increase the couscous to more than one box and double the dressing.
1/2 C. green onion, sliced
1/4 red onion, diced
1/2 C. frozen corn, thawed
1/2 cucumber, seeded, peeled, and chopped
1/4 C. fresh cilantro, chopped (recipe calls for parsley but we prefer cilantro)
*Add any other ingredients, it's a flexible dish and we always play with it a bit.

For the dressing:
1/4 C. white wine vinegar
1 1/2 Tbsp. olive oil
1 tsp. ground cumin
1/2 tsp. salt
Ground black pepper
1 garlic clove, minced

To prepare the dressing:  Combine all ingredients in a small bowl and whisk.

To prepare the salad:

1.  Boil chicken stock in a small saucepan, store in couscous.  When stock returns to a boil, cover, remove from heat and leave for 5 minutes.  When finished, fluff with a fork.  
2.  Spoon cooked couscous into a large bowl and cool slightly.  *I like to do this first so the couscous can cool while I work on the rest of the salad.
3.  Add chicken, green and red onion, corn, cucumber, and cilantro.
4.  Drizzle dressing over salad and toss gently to combine.