Rosemary Chicken Couscous Salad
This lovely salad easily stands in for a main, but also feeds a crowd if you are entertaining and scales up easily.
Ingredients:
- 2 Cups of Chicken Broth
- 2 Cups of Couscous
- 1 Tbsp Wild Rosemary Fused Olive Oil
- Salt & Pepper
- 1/2 cup mixed frozen vegetables
- 2 chicken breasts
- 1 cup of Rosemary Olive Oil
- 1/2 cup of 12 Year Aged White Balsamic
- 1 Tbsp fresh rosemary
- Salt, Pepper
Method:
For the chicken:
- In a tightly sealed bag, add the chicken breasts, rosemary olive oil, white balsamic, fresh rosemary, salt and pepper.
- Squeeze out all the air and marinate in the fridge for 4 hours.
- Grill until the chicken is cooked through, the internal temp should be 165 F
For the Couscous
- Using a bowl with a tight cover, add in couscous, frozen vegetables, salt and 1 Tbsp of the rosemary olive oil. Pour over 2 cups of boiling chicken broth.
- Cover and let sit.
Once the couscous has absorbed all the water, fluff it with a fork and pour it out onto a large serving tray.
Slice up the chicken breasts and place them on top of the cous cous, making sure to pour any drippings over the chicken and couscous.
Serve immediately.
