Chicken cous cous salad

    Chicken cous cous salad


    67 people made this

    About this recipe: 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.

    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

    Prep:35min  ›  Cook:10min  ›  Ready in:45min 

    1. 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.
    2. 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.
    3. 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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