Ingredients:
2 c. chicken broth
1 - 10 oz. box couscous
3/4 c. Rosemary Olive Oil
1/4 c. Sicilian Lemon White Balsamic
salt and ground black pepper to taste
2 large cooked skinless, boneless chicken breast halves, cut into bite-size pieces
1 c. chopped English cucumber
1/2 c. chopped sun-dried tomatoes
1/2 c. chopped, pitted kalamata olives
1/2 c. crumbled Feta cheese
1/3 c. chopped fresh Italian parsley
salt and ground black pepper to taste
2 c. chicken broth
1 - 10 oz. box couscous
3/4 c. Rosemary Olive Oil
1/4 c. Sicilian Lemon White Balsamic
salt and ground black pepper to taste
2 large cooked skinless, boneless chicken breast halves, cut into bite-size pieces
1 c. chopped English cucumber
1/2 c. chopped sun-dried tomatoes
1/2 c. chopped, pitted kalamata olives
1/2 c. crumbled Feta cheese
1/3 c. chopped fresh Italian parsley
salt and ground black pepper to taste
Instructions:
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. Meanwhile, make the dressing by combining the Rosemary Olive Oil and Lemon Balsamic in the bowl of a blender or food processor; mix on low until mixture thickens. Season to taste with salt and pepper. 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.
