Chicken Couscous Salad with a Hint of Rosemary

Ingredients 0/12

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, then fluff the couscous with a fork and let it cool for another 10 minutes.

Step 2

While that’s cooling, whisk together the olive oil, lemon juice, and vinegar in a blender or food processor until the dressing thickens up a bit. Stir in the rosemary, then season with salt and pepper to taste.

Step 3

In a large bowl, combine the cooked chicken, cucumber, sun-dried tomatoes, and olives. Add in the couscous, Feta, and parsley, then season with a little salt and pepper. Pour in about half of the dressing and toss everything together. Give it a taste and add more dressing if you think it needs it. If you’re prepping the salad ahead of time, just wait to add the extra dressing right before serving.