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Rosemary Chicken Couscous Salad
Rosemary Chicken Couscous Salad
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Prep Time:
35 minutes
Cook Time:
10 minutes
Total Time:
45 minutes
Whip up this quick, zesty pasta salad!
Ingredients:
  • 2 cups chicken broth
  • 1 (10 ounce) box couscous
  • 0.75 cup olive oil
  • 0.25 cup fresh lemon juice
  • 2 tablespoons white balsamic vinegar
  • 0.25 cup chopped fresh rosemary leaves
  • 2 large cooked skinless, boneless chicken breast halves, cut into bite-size pieces
  • 1 cup chopped English cucumber
  • 0.5 cup chopped sun-dried tomatoes
  • 0.5 cup chopped pitted kalamata olives
  • 0.5 cup crumbled feta cheese
  • 0.33333334326744 cup chopped fresh Italian parsley
Instructions:
  • In a saucepan, bring the chicken stock to a boil over medium-high heat. Stir in the couscous, then cover the pan and let it stand for 5 minutes. Fluff the couscous with a fork and let it cool for 10 minutes before serving.
  • Prepare the dressing by blending olive oil, lemon juice, and vinegar until thick in a blender. Add rosemary, then season with salt and pepper to taste.
  • In a large bowl, mix together chicken, cucumber, sun-dried tomatoes, and olives. Add couscous, Feta cheese, and parsley, then season with salt and pepper. Combine with half the dressing and adjust to taste. Add more dressing if needed before serving if making in advance.

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