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Couscous Salad with Chicken, Tomato, and Basil

Randy Mayor; Lydia DeGaris-Pursell
Total time 29 mins
Yield 4 servings (serving size: 1 1/2 cups)
This main-dish couscous salad is packed with chopped chicken, tomato, basil, and crumbled feta cheese and is ready in under 30 minutes.

Ingredients

  • 2 tablespoons extra-virgin olive oil, divided
  • 2 garlic cloves, minced
  • 1 (15.75-ounce) can fat-free, less-sodium chicken broth
  • 1 1/2 cups uncooked couscous
  • 2 cups chopped tomato (about 1 1/4 pounds)
  • 2 cups chopped roasted skinless, boneless chicken breast (about 2 breast halves)
  • 1/3 cup thinly sliced fresh basil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup (1-ounce) crumbled feta cheese

Nutrition Information

  • calories 487
  • caloriesfromfat 23 %
  • fat 12.7 g
  • satfat 3 g
  • monofat 6.5 g
  • polyfat 1.5 g
  • protein 34.7 g
  • carbohydrate 57.5 g
  • fiber 3.7 g
  • cholesterol 71 mg
  • iron 2.8 mg
  • sodium 718 mg
  • calcium 60 mg

How to Make It

  1. Combine 1 tablespoon olive oil and garlic in a large microwave-safe bowl, and microwave at high for 45 seconds. Add the broth; microwave at high 4 minutes or until mixture simmers. Gradually stir in couscous; cover and let stand 5 minutes. Fluff with a fork. Stir in the tomato, chicken, basil, vinegar, salt, and pepper. Drizzle with 1 tablespoon oil, and sprinkle with cheese.