Tangy Chicken Couscous Salad Recipes

COUSCOUS CHICKEN SALAD

Steps:

• Bring broth to a boil in a medium saucepan.
• Add chicken; cover, reduce heat, and simmer 10 minutes or until chicken is done.
• Remove chicken using a slotted spoon; set aside.
• Cool slightly, and coarsely chop.
• While chicken cools, add couscous to broth; stir well.
• Cover and let stand 10 minutes.
• Place couscous in a large bowl; cool completely.
• Fluff with a fork.
• Stir in basil and next 5 ingredients (basil through garlic).
• Add chopped chicken, tomatoes, onions, and chickpeas; toss gently to combine.
• Cover and refrigerate at least 2 hours or overnight.

COUSCOUS CHICKEN SALAD

Steps:

• Cook couscous according to package directions.
• Uncover; cool 20 minutes.
• In a large bowl, combine couscous and remaining salad ingredients; toss gently.
• Combine dressing ingredients.
• Shake well.
• Pour over salad; toss gently.
• Cover.
• Let stand at least 1- 2 hours to blend flavors.

ROSEMARY CHICKEN COUSCOUS SALAD

Steps:

• 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.