Greek Chicken And Couscous Salad
This is a full-flavored dish and not for those who have plain palette…serve this right after making or refrigerate until cold I prefer it cold, I recommend only using Israeli couscous the regular will be too mushy, all amounts may be adjusted to taste
Servings 4
INGREDIENTS:
1 cup uncooked Israeli couscous
1/4 cup chopped pitted Greek kalamata olives
2 tablespoons chopped fresh flat-leaf parsley
1/4 cup chopped red onion
1/2 halved cherry tomatoes
1 tablespoon chopped capers
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 garlic clove, minced
salt and fresh ground black pepper
2 cups cooked chopped chicken breast
Cook couscous according to package directions; drain and rinse with cold water.
In a large bowl combine olives and next 7 ingredients until well combined
Add couscous and cooked chicken to olive mixture; toss gently to coat.
Season with salt and pepper to taste
Serve immediately or chill until cold.
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Tags: chicken breast
