Israeli Couscous-Chicken Salad
Greek Pita Wedges
Ingredients
- 1 cup Israeli (pearl) couscous
- 2 cups water
- ¾ tsp kosher salt
- 2 cups shredded rotisserie chicken
- 1 English cucumber, cut into half-moons
- ¾ cup chopped fresh flat-leaf parsley
- ⅓ cup chopped fresh mint
- 1 pint grape tomatoes, halved
- ½ cup refrigerated lemon vinaigrette
- ½ cup crumbled feta cheese
Instructions
- Toast couscous in a saucepan over medium-high heat 4 minutes or until golden. Add water and salt; bring to a boil. Cover; reduce heat, and simmer 15 minutes or until couscous is tender. Drain.
- Toss together couscous, chicken, cucumber, parsley, mint, tomatoes, and vinaigrette. Sprinkle with cheese.
