Rosemary Chicken Couscous Salad

Assemble this light, refreshing pasta salad in minutes!

• Preparation Time: 35 mins
• Cooking Time: 10 mins
• Total Time: 45 mins
• Calories: 646 Calories

Ingredients

• salt and ground black pepper to taste
• 2 cups chicken broth
• 2 tablespoons white balsamic vinegar
• 1 cup chopped English cucumber
• 1 (10 ounce) box couscous
• 0.25 cup fresh lemon juice
• 0.5 cup crumbled feta cheese
• 0.75 cup olive oil
• 0.5 cup chopped sun-dried tomatoes
• 0.25 cup chopped fresh rosemary leaves
• 2 large cooked skinless, boneless chicken breast halves, cut into bite-size piec
• 0.5 cup chopped pitted kalamata olives
• 0.33333334326744 cup chopped fresh Italian parsley

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.