Rosemary Chicken Couscous Salad

This is a wonderful summer salad. Fresh herbs keep the salad light, while the chicken and feta cheese make it hearty enough to serve for a main meal. Use as a side dish by omitting the chicken and adding chopped artichoke hearts. The salad also works wonderfully with grilled salmon or chicken.

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

Ingredients

• ¼ cup fresh lemon juice
• ½ cup chopped sun-dried tomatoes
• salt and ground black pepper to taste
• 2 cups chicken broth
• ¾ cup olive oil
• ½ cup crumbled feta cheese
• ½ cup chopped pitted kalamata olives
• 2 tablespoons white balsamic vinegar
• 1 cup chopped English cucumber
• 1 (10 ounce) box couscous
• ¼ cup chopped fresh rosemary leaves
• ⅓ 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.