Lemon Rosemary Chicken Couscous Salad

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Recipe Collection: Salads

Lemon Rosemary Chicken Couscous Salad is a refreshing Mediterranean dish that combines juicy chicken, fluffy couscous, and vibrant flavors of lemon and rosemary. Perfect for summer gatherings, this salad is a fantastic main course or a side dish for grilled meats. With the addition of feta cheese and sun-dried tomatoes, it offers a delightful twist that will please any palate.

This recipe is dairy-free (except for feta) and is easily accessible on easyChef Pro. Enjoy personalized recipe recommendations, AI-powered pantry tracking, and a smart shopping list to simplify your meal prep. Select this recipe today and transform your cooking experience!

Overview

This delightful summer salad combines the fresh flavors of rosemary and lemon with hearty chicken and couscous. The addition of feta cheese and sun-dried tomatoes adds a Mediterranean twist, making it a perfect main dish or a side for grilled meats.

Diet Type

Not specified

Allergies

Dairy (feta cheese)

Cuisine

Mediterranean

Serving Size: 6

Cooking Time: 45 minutes

Ingredients

  • 2 Cups chicken broth
  • 10 Ounces (oz) couscous, packaged
  • 0.75 Cups olive oil
  • 0.25 Cups fresh lemon juice
  • 2 Tablespoons (tbsp) white balsamic vinegar
  • 0.25 Cups fresh rosemary leaves, minced
  • 1 Pinch salt, to taste
  • 1 Pinch black pepper, ground
  • 2 Large cooked skinless, boneless chicken breast halves, sliced
  • 1 Cup English cucumber, diced
  • 0.5 Cups sun-dried tomatoes, drained
  • 0.5 Cups pitted kalamata olives, minced
  • 0.5 Cups feta cheese, crumbled
  • 0.33 Cups fresh Italian parsley, minced

Steps

  1. Place the chicken broth in a saucepan and bring to a boil over medium-high heat. Stir in the couscous, remove the pan from the heat, cover, and let stand for 5 minutes. Fluff the couscous with a fork and let it cool for 10 minutes.
  2. Meanwhile, prepare the dressing by combining olive oil, lemon juice, and vinegar in a blender or food processor. Mix on low until the mixture thickens, then stir in the rosemary. Season with salt and pepper to taste.
  3. In a large bowl, combine the chicken, cucumber, sun-dried tomatoes, and olives. Stir in the couscous, feta cheese, and parsley. Season with salt and pepper to taste.
  4. Toss the salad with half of the dressing. Taste and add more dressing as desired. If preparing the salad in advance, add additional dressing just before serving.

Notes

Timer

Enjoy your homemade Lemon Rosemary Chicken Couscous Salad!

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