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Prep Time: 150 Minutes Cook Time: 0 Minutes |
Ready In: 150 Minutes Servings: 4 |
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Lots of flavor and also a very forgiving dish! Last time I made this I didn't measure anything except the vinegar and olive oil. I also used a box of couscous that already had garlic season in it and prepared according to the directions on the box. Ingredients:
3/4 cup chicken broth |
6 ounces chicken |
5 ounces couscous |
1/2 cup fresh basil, chopped |
1/8 cup extra virgin olive oil |
1 1/2 tablespoons sherry wine vinegar |
3/8 teaspoon salt |
1/8 teaspoon ground black pepper |
1/2 garlic clove, minced |
3/4 cup cherry tomatoes, halved |
1/2 cup green onion, sliced |
1/2 cup feta cheese |
Directions:
1. Bring broth to boil. add chicken, cover simmer about 10 min or until chicken is cooked. Remove chicken from broth,cool, coarsely chop. While chicken cools, add couscous to broth; stir well. Cover and let stand 10 minutes. Place couscous in a lg. bowl; cool completely. Fluff with a fork. Stir in basil and next 5 ingredients (basil through garlic). Add chopped chicken, tomatoes, onions, and feta cheese; toss gently to combine. Cover and refrigerate at least 2 hours or overnight. The prep time includes the time you should let it refrigerate.
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