Rosemary-Infused Chicken and Couscous Salad

Ingredients

• 2 cups chicken broth
• 1 (10 ounce) box couscous
• ¾ cup olive oil
• ¼ cup fresh lemon juice
• 2 tablespoons white balsamic vinegar
• ¼ cup chopped fresh rosemary leaves
• salt and ground black pepper to taste
• 2 large cooked skinless, boneless chicken breast halves, cut into bite-size pieces
• 1 cup chopped English cucumber
• ½ cup chopped sun-dried tomatoes
• ½ cup chopped pitted kalamata olives
• ½ cup crumbled feta cheese

Step 1

Bring the chicken stock to a boil in a saucepan over medium-high heat. Once it’s boiling, stir in the couscous, then take the pan off the heat. Cover it and let it sit for about 5 minutes until the couscous absorbs the liquid. Fluff it up with a fork and set it aside to cool for about 10 minutes.

Step 2

While the couscous is cooling, whisk together the olive oil, lemon juice, and vinegar in a blender or food processor on low speed until the dressing thickens a bit. Stir in the rosemary, then season with salt and pepper to taste.

Step 3

In a large bowl, combine the chicken, cucumber, sun-dried tomatoes, and olives. Add the couscous, feta, and parsley, and give everything a good mix. Pour in half of the dressing and toss to coat. Give it a taste and add more dressing if you feel it needs it. If you’re making this ahead of time, wait to add any extra dressing until right before serving.