Chicken cous cous salad
This dish is similar to tabbouleh, but spruced up. It uses cous cous instead of bulgur wheat and has the addition of rosemary and chicken. It's hearty enough to eat alone or serve as a side dish.
Ingredients
Serves: 6
- 475ml chicken stock
- 285g cous cous
- 175ml olive oil
- 4 tablespoons fresh lemon juice
- 2 tablespoons white balsamic vinegar
- 4 tablespoons chopped fresh rosemary leaves
- salt and ground black pepper to taste
- 2 large cooked skinless, boneless chicken breast fillets, cut into bite-size pieces
- 135g cucumber, chopped
- 25g sun-dried tomatoes, chopped
- 70g Kalamata olives, pitted and chopped
- 175g Feta cheese, crumbled
- 20g fresh Italian parsley
- salt and ground black pepper to taste
Method
Prep:35min ›
Cook:10min ›
Ready in:45min
- Place chicken stock in a saucepan and bring to the boil over medium-high heat. Stir in cous cous. Remove pan from the heat; cover and let stand for 5 minutes. Fluff cous cous 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 liquidiser 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 cous cous, 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.
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Reviews & ratings
Average global rating:
(75)
Reviews in English (63)
This was a delicious recipe! Great combination of flavors - I was tempted to leave out the olives but I'm glad I added them - the kalamata's added a delicious, subtle taste. To make it a little lighter, I used much less oil and whole wheat couscous. You can also used reduced fat feta to cut out some more fat. I also sauteed the chicken in a balsamic marinade to give it extra flavor. The second time I made this I used fig flavored white balsamic which was delish! Update - made again replacing sundried tomatoes and olives with dried cranberries and chickpeas. Also used a honey flavored rotisserie chicken. It worked great for a sweeter option (can also use goat cheese instead of feta) - 20 Jun 2008 (Review from Allrecipes US | Canada)
This is an interesting, tasty recipe; I'm so glad I tried it! I made it last night because the ingredient mix was not a familiar taste combination to me. Also, I wanted to make enough to share with a neighbor who had been very helpful to me during some recent medical problems and now had some of her own. I made the recipe as written, though I used extra virgin olive oil (2/3rds cup), 1 1/2 Tbs regular balsamic vinegar, and added a bit more lime juice (didn't have lemon) after tasting. In my mind this is not a big change to the recipe. Used the fresh herbs, rather than dried, as listed. The dressing tasted a bit odd, but other reviewers said to try it. I cut up two boneless skinless chicken breasts into fairly small slivers rather than chunks, then pan fried a few minutes, added some water, covered, and cooked through. Drained the juice (saved for my cats) then refrigerated the chicken. Julienned English cucumber with a small V-Slicer Plus mandoline (available from BB&B), chopped the kalamatas, and chopped some oil-packed sundried tomatoes. Made 1 cup couscous in only 1 cup water with some butter and Herb-Ox dried chicken bouillon powder. Turned out fine. Mixed it all up and tasted. Needed some more salt and pepper. Then added about a cup of chopped oil-packed artichoke hearts and tasted again. Great! Served over chopped lettuce. My neighbor and her husband really enjoyed it, wanted the recipe for herself, and my husband wanted seconds. - 15 Jun 2008 (Review from Allrecipes US | Canada)
Great for a summer meal. Friends loved it and asked for the recipe. I would cut down on the vinegar next time though. - 09 Jul 2007 (Review from Allrecipes US | Canada)
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