We are back from our bicycling trip in Europe. I tried to post on Instagram now and then, but the internet service was limited in Hungary and Slovakia. I hope you were able to see what did manage to get posted. Despite being really sick for a few days with a bad case of bronchitis, the trip was really fun. We especially loved seeing the tulips in The Netherlands once again. You are probably wondering about Jordan and how everything is going on the other side of he world. Well, in a nutshell, I would say things are going better than expected. Their little boy is adorable and is adjusting to his new family. Big Sister is being very compassionate and empathetic and feels sorry for him when he cries. She is being very helpful, and he seems to look up to her. We will post more about both of our trips soon.
It’s that time of year when we start thinking of salads as meals and not just as a lead in to the main course. I love a salad meal in hot weather, but it still has to be light enough to not make me feel blah and as if I just ate too much. This chicken couscous salad is one that I made years ago, and I thought it might be fun to make it again. It’s not to hard to make (it’s much easier if you buy a roasted chicken at the grocery), and the five minute couscous makes it even easier.
- 2 cups chicken broth
- 1 (10 ounce) box couscous
- 3/4 cup olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoons balsamic vinegar
- 2 large cooked skinless, boneless chicken breast halves, cut into bite-size pieces
- 1 cup chopped cucumber
- 1/2 cup chopped sun-dried tomatoes
- 1/2 cup chopped pitted kalamata olives
- 1/2 cup crumbled feta cheese
- 1/3 cup chopped fresh Italian parsley
- Salt and ground black pepper to taste
- Place chicken stock in a saucepan and bring to a boil over medium-high heat. Stir in couscous. Remove pan from the heat; cover, and let stand for 5 minutes. Fluff couscous with a fork. Cool for 10 minutes.
- Meanwhile, make the dressing by combining the olive oil, lemon juice, and vinegar in the bowl of a blender or food processor; mix on low until mixture thickens. Season to taste with salt and pepper.
- Combine the chicken, cucumber, sun-dried tomatoes, and olives in a large bowl. Stir in the couscous, Feta cheese, and parsley. Season to taste with salt and pepper. Toss the salad with half the dressing. Taste, and add more dressing as desired, or, if making the salad in advance, add additional dressing just before serving.
We had this delicious and filling chicken couscous salad along with roasted asparagus for dinner last night and followed up with blueberries topped with whipped cream for dessert. It hit the spot. I hope you enjoy it as much as we did.