Couscous Salad with Chicken, Tomato, and Basil

Randy Mayor; Lydia DeGaris-Pursell

This main-dish couscous salad is packed with chopped chicken, tomato, basil, and crumbled feta cheese and is ready in under 30 minutes.

Yield: 4 servings (serving size: 1 1/2 cups)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 29 Minutes

Nutritional Information

Amount per serving
  • Calories: 487
  • Calories from fat: 23%
  • Fat: 12.7g
  • Saturated fat: 3g
  • Monounsaturated fat: 6.5g
  • Polyunsaturated fat: 1.5g
  • Protein: 34.7g
  • Carbohydrate: 57.5g
  • Fiber: 3.7g
  • Cholesterol: 71mg
  • Iron: 2.8mg
  • Sodium: 718mg
  • Calcium: 60mg

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

Preparation

  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.
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