ROSEMARY CHICKEN COUSCOUS SALAD

ROSEMARY CHICKEN COUSCOUS SALAD image

Yield 3 servings

Number Of Ingredients 13

1 cup chicken broth
1/2 (10 oz) box couscous
1/4 c. + 2 tbps olive oil
2 tbsp fresh lemon juice
1 tbsp white balsamic vinegar
2 tbsp chopped fresh rosemary leaves
salt and ground pepper to taste
1 large cooked, skinless, boneless chicken breast halves cut into bite-size pieces
1/2 c. chopped English cucumber
1/4 c. chopped sun-dried tomatoes
1/4 c. chopped and halved kalamata olives
1/4 c. crumbled feta cheese
2 tbsp and 2 tsp chopped fresh italian parsley

Steps:

1. Place chicken stock in a saucepan and bring to a boil over medium-high heat. Stir in couscous. Remove pan from heat; cover and let stand for five minutes. Fluff couscous with a fork. Cool for 10 minutes. 2. Meanwhile, make dressing by combining olive oil, lemon juice, and vinegar in the bowl of a blender/food processor; mix on low until mixture thickens. Stir in rosemary. Season to taste with salt and pepper. 3. Combine chicken, cucumber, sun-dried tomatoes, and olives in a large bowl. Stir in couscous, feta cheese, and parsley. Season to taste with salt and pepper. Toss salad with half of the dressing. Taste, and add more dressing if desired. If making salad in advance, add additional dressing just before serving.

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