Colorful Couscous Chicken Salad Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
1 cup packaged couscous
2 cups diced cooked chicken (about 1/2 pound)
1 large red bell pepper, diced
2/3 cup thinly sliced scallions
1/2 cup diced carrots
1/3 cup sliced black olives
3/4 cup fresh mint sprigs
2 garlic cloves
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons white wine vinegar
1/2 cup plus 2 tablespoons extra-virgin olive oil
3/4 cup crumbled feta cheese (6 ounces)
1 head of romaine lettuce
Directions
1. Bring 1 3/4 cups salted water to a boil in a medium saucepan. Add couscous, remove pan from heat, and let stand, covered, until liquid is absorbed, about 5 minutes. Transfer to a large bowl and fluff couscous with a fork. Add chicken, bell pepper, scallions, carrots, and olives. Toss to combine.
2. In a food processor, finely chop mint with garlic. With machine on, add mustard, salt, pepper, vinegar, and olive oil; process to blend well. Pour dressing over couscous and toss to mix. Add cheese and toss again.
3. Line a large platter with romaine leaves. Spoon salad into center. Serve at room temperature.
2. In a food processor, finely chop mint with garlic. With machine on, add mustard, salt, pepper, vinegar, and olive oil; process to blend well. Pour dressing over couscous and toss to mix. Add cheese and toss again.
3. Line a large platter with romaine leaves. Spoon salad into center. Serve at room temperature.
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