In a small saucepan, bring the chicken broth to the boil; add the couscous all at once, stir quickly and kill the heat. Cover and let rest undisturbed for 5 to 10 minutes, until all the broth has been absorbed.
Meanwhile, prep and measure the rest of the ingredients.
Fluff the couscous with a fork to separate the grains and transfer it to a large mixing bowl. Add the rest of the ingredients and toss gently, until well combined.
Serve immediately or place in the fridge for a few hours to allow flavors to meld.
This salad will keep for up to several days providing that it's kept refrigerated in an airtight container.