Rosemary Chicken Couscous Salad

Rosemary Chicken Couscous Salad

52
Shayna 0

"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."

Ingredients

45 m {{adjustedServings}} servings 645 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 645 kcal
  • 32%
  • Fat:
  • 38.8 g
  • 60%
  • Carbs:
  • 44g
  • 14%
  • Protein:
  • 29.4 g
  • 59%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 792 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

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  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.
  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.
  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.
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Reviews

52
  1. 62 Ratings

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This was a delicious recipe! Great combination of flavors - I was tempted to leave out the olives but I'm glad I added them - the kalamata's added a delicious, subtle taste. To make it a littl...

This is an interesting, tasty recipe; I'm so glad I tried it! I made it last night because the ingredient mix was not a familiar taste combination to me. Also, I wanted to make enough to share w...

Great for a summer meal. Friends loved it and asked for the recipe. I would cut down on the vinegar next time though.