Chicken Couscous Salad

Inspiring looking cookbook?  Yep!  Here is a fun new recipe from this cookbook with a unique, Mediterranean flavor.  And, in case you decided to make yogurt and then didn't know what to do with it...(because, let's face it, just a bowl full of yogurt for breakfast gets old after a while!...this recipe uses yogurt!)  P.S. Don't be scared by all the prep work!  It really isn't hard and you can use a rotisserie chicken if you don't want to cook your own:)

Chicken Couscous Salad

(from Colorado Classique cookbook)

Dressing/ Marinade (if marinating chicken, if just using for dressing for salad, make a half batch of this):

1 Tblsp lemon juice

1/2 tsp. salt

Black pepper to taste

1 Tblsp. sugar

2 cups plain yogurt

1 Tblsp olive oil

1 teaspoon chopped fresh mint (I didn't have any mint so I didn't do this, but it would be yummy!)

Dressing Prep: Whisk together. Can make ahead of time and store in fridge for up to two days. 

Salad:

4 boneless, skinless chicken breasts (or chicken pieces from a rotisserie chicken)

1 cup cherry or grape tomatoes, halved

1 medium cucumber, peeled, halved seeded and sliced

1/2 c chopped green onions

1 cup dry instant couscous (I use Bob's Red Mill)

1/4 cup halved black olives

1/2 cup crumbled feta cheese

Chicken Prep: Place chicken in 1 cup of marinade and refrigerate for 15 minutes or overnight.  Grill or bake chicken.  When cooled, slice chicken into strips.

Veggie Prep: Slice and prepare all veggies except olives. Stir 1 cup of dressing over veggies. Stir in chicken strips when cooled.

Couscous Prep:  Bring 1 1/2 cups water to boil.  Stir in couscous and a pinch of salt.  Cover, remove from heat, and let stand 5 minutes.  Fluff with fork, transfer to large serving bowl and cool.  Stir chicken/veggie mixture into couscous.  Serve cold. Garnish with olives and feta cheese.


Note: The flavors are even better the longer this marinates.  So, you can make it the night before, or parts of it the night before and then enjoy it the next day!