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.
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