Ingredients
- 2 cups of flavorful chicken broth
- A box of couscous weighing 10 ounces
- A generous ¾ cup of fragrant olive oil
- Freshly squeezed juice of a lemon, measuring ¼ cup
- 2 tablespoons of delicate white balsamic vinegar
- ¼ cup of finely chopped fresh rosemary leaves
- Season with a pinch of salt and a sprinkle of ground black pepper
- 2 large skinless, boneless chicken breast halves, cooked and sliced into bite-sized pieces
- 1 cup of diced English cucumber
- ½ cup of sun-dried tomatoes, chopped
- ½ cup of pitted kalamata olives, finely diced
- Crumbled feta cheese, amounting to ½ cup
- ⅓ cup of chopped fresh Italian parsley
- Season with a pinch of salt and a sprinkle of ground black pepper
Step 1
In a saucepan, bring chicken stock to a lively boil over medium-high heat. Add couscous, then take the pan off the heat. Cover it and let it sit undisturbed for a cozy 5 minutes. Fluff up the couscous with a fork and let it cool down for a leisurely 10 minutes.
Step 2
While the couscous is cooling, whip up the dressing. In a blender or food processor, blend together olive oil, lemon juice, and vinegar until the mixture thickens to your liking. Stir in a hint of rosemary, then season with a pinch of salt and pepper.
Step 3
In a spacious bowl, mix together chicken, crunchy cucumber, sweet sun-dried tomatoes, and briny olives. Gently fold in the fluffy couscous, tangy Feta cheese, and fresh parsley. Season with a sprinkle of salt and pepper. Drizzle half of the dressing over the salad and toss it all together. Taste, and if needed, drizzle more dressing to your liking. If prepping ahead, save some dressing to add just before serving for a burst of flavor.
Extra Tips & Suggestions
- 1. Keep your rosemary fresh by storing it in a glass of water, like a bouquet of flowers, to maintain its flavor and aroma.
- 2. Store your cooked chicken in an airtight container or resealable bag to keep it moist and juicy for future use in the salad.
