Name: Rosemary Chicken Couscous Salad
Prep time: 35 min
Cook time: 35 min
Yield: 6
Ingredients: Chicken broth - 2 cups; Couscous - 1 (10 ounce) box; Olive oil - ¾ cup; Fresh lemon juice - ¼ cup; White balsamic vinegar - 2 tablespoons; Chopped fresh rosemary leaves - ¼ cup; Salt and ground black pepper to taste - ¼ cup; Cooked skinless, boneless chicken breast halves, cut into bite-size pieces - 2 large; Chopped English cucumber - 1 cup; Chopped sun-dried tomatoes - ½ cup; Chopped pitted kalamata olives - ½ cup; Crumbled feta cheese - ½ cup; Chopped fresh Italian parsley - ⅓ cup; Salt and ground black pepper to taste - ⅓ cup

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Rosemary Chicken Couscous Salad

1. Chicken broth - 2 cups

2. Couscous - 1 (10 ounce) box

3. Olive oil - ¾ cup

4. Fresh lemon juice - ¼ cup

5. White balsamic vinegar - 2 tablespoons

6. Chopped fresh rosemary leaves - ¼ cup

7. Salt and ground black pepper to taste - ¼ cup

8. Cooked skinless, boneless chicken breast halves, cut into bite-size pieces - 2 large

9. Chopped English cucumber - 1 cup

10. Chopped sun-dried tomatoes - ½ cup

11. Chopped pitted kalamata olives - ½ cup

12. Crumbled feta cheese - ½ cup

13. Chopped fresh Italian parsley - ⅓ cup

14. Salt and ground black pepper to taste - ⅓ cup

How to cook deliciously - Rosemary Chicken Couscous Salad

1. Stage

Place chicken stock in a saucepan and bring to a boil over medium-high heat. Stir in couscous. Remove pan from the heat; cover, and let stand for 5 minutes. Fluff couscous with a fork. Cool for 10 minutes.

2. Stage

Meanwhile, make the dressing by combining the olive oil, lemon juice, and vinegar in the bowl of a blender or food processor; mix on low until mixture thickens. Stir in rosemary. Season to taste with salt and pepper.

3. Stage

Combine the chicken, cucumber, sun-dried tomatoes, and olives in a large bowl. Stir in the couscous, Feta cheese, and parsley. Season to taste with salt and pepper. Toss the salad with half the dressing. Taste, and add more dressing as desired, or, if making the salad in advance, add additional dressing just before serving.