Couscous Salad with Rotisserie Chicken
A great summer dish. Using a rotisserie chicken gives the salad great flavor and makes it easy! But you can also use leftover deboned chicken or poached chicken. In Europe, the rotisserie chickens are small — I can get about 3 C. of chicken off of one chicken. In the States, I found the chickens to be much larger; there’s probably about 5-6 C. on one chicken.
Yield: 8 servings
- 1 1/2 C. (375 ml) chicken broth or bouillon
- 1 1/2 C. (10 oz./300 g) couscous
- 1/4 C. (65 ml) fresh lemon juice
- 1/4 C. (65 ml) olive oil
- 1 t. grated lemon rind
- 1/2 tsp. salt (if you don’t use bouillon)
- 3 C. chopped cooked chicken (about 1 rotisserie chicken)
- 1/4 C. chopped fresh basil
- 1 C. (4 oz./100 g pkg). crumbled feta cheese
- 2 C. cherry tomatoes halved
- black olives
- spinach leaves torn into pieces
- chopped green or red onion
- diced cucumber
- 1/4 C. chopped, fresh parsley
1. Heat broth to a boiling point; place couscous, lemon juice, and olive oil in a separate bowl. Pour boiling broth over it; cover and let stand 5 minutes.
2. Fluff couscous with fork; stir in remaining ingredients, including some of the optional ones. Serve warm or cold, or even at room temperature.
If you enjoyed this recipe you might want to purchase the PDF version of Debbie’s cookbook Around Our Table, a great way to keep your recipes handy no matter where you are in the world. For more information, go to http://ciaofromdebbie.
For additional recipes, please visit: http://ciaofromdebbie.com
About the authorView all articles by: Debbie Peck
25 September, 2018
18 September, 2018
11 September, 2018
04 September, 2018
28 August, 2018
21 August, 2018
14 August, 2018
07 August, 2018
31 July, 2018
24 July, 2018