2 cups chicken broth
1 (10 oz) box couscous
1/3 cup olive oil
¼ cup lemon juice
2 tablespoons balsamic vinegar
4 teaspoons rosemary
salt and ground black pepper to taste
2 large cooked chicken breasts, cut into bite sizes
1 cucumber, chopped
½ cup cherry tomatoes, cut in half
½ cup sliced olives
½ cup crumbled feta cheese
4 teaspoons parsley
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 5 minutes. Fluff couscous with a fork. Cool for 10 minutes. Meanwhile, make the dressing by combining the olive oil, lemon juice, and vinegar in a bowl and mix until thickens. Stir in rosemary. Season the dressing with salt and pepper. Combine the chicken, cucumber, tomatoes and olives in a large bowl. Stir in the couscous, feta cheese, and parsley. Toss the salad with the dressing. Serve cold.
8 months ago