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Rosemary Chicken Couscous Salad

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.
Print Recipe
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 6 people
Calories 3936.6 kcal

Equipment

  • 1 Saucepan
  • 1 Blender or Food Processor
  • 1 Large Mixing Bowl
  • 1 Fork
  • 1 Cutting Board and Chef's Knife For chopping ingredients

Ingredients
  

Main

  • 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
  • ⅓ cup 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 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.
  • 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.

Notes

For optimal couscous texture, ensure the broth is at a rolling boil before adding. After covering, resist the urge to peek or stir during the 5-minute stand time to allow for proper absorption. Fluff gently. For the dressing, using a good quality extra virgin olive oil and fresh lemon juice will elevate the flavor significantly. If not using a blender, slowly whisk in the olive oil to emulsify. Consider adding a pinch of lemon zest to the dressing for a brighter aroma. When assembling, gently fold the ingredients to maintain the integrity of the feta and prevent over-mashing. If preparing ahead, keep the dressing separate and toss just before serving to prevent the salad from becoming soggy, especially the cucumber. For an enhanced flavor profile, consider marinating or grilling the chicken breasts before dicing.