Couscous Salad with Rotisserie Chicken

Posted on: August 07, 2015 Written by
Couscous Salad with Rotisserie Chicken
    Photography by: Debbie Peck      

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

 

Ingredients

  • 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

 

Optional:

  • black olives
  • spinach leaves torn into pieces
  • chickpeas
  • artichokes
  • chopped green or red onion
  • diced cucumber
  • 1/4 C. chopped, fresh parsley

 

Instructions

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.com/cookbooks/

 

For additional recipes, please visit: http://ciaofromdebbie.com

 

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