Mediterranean Chicken Salad

Serves 4-6 

 

Ingredients:

 

¼ cup extra virgin olive oil 
2 garlic cloves, minced 
3 cups reduced-sodium chicken broth 
1 box Israeli couscous 
Zest and juice of 2 lemons 
1 cup fresh chopped basil or tarragon 
½ cup fresh chopped mint 
¼ cup dried cherries 
¼ cup toasted sliced almonds 
1 cup chopped cooked chicken breast 

 

Directions: 

 

In medium saucepan, warm 3 tablespoons of olive oil over medium heat. Add the garlic, cook for 1 minute and then add the couscous. Cook until lightly browned stirring often, about 5 minutes. Slowly add the chicken broth and the juice of 1 lemon and bring to boil. Reduce the heat to simmer, cover and cook for 10-12 minutes until tender and liquid is dissolved.  

 

In a large bowl, toss the cooked couscous with the remaining lemon juice and remaining olive oil. Season with salt and pepper and let cool to room temperature.  Once the couscous has cooled add the fresh herbs, chicken, dried cherries and chicken. Toss and garnish with lemon zest!

 

I love to serve this dish for lunch or as a side dish for brunch.  For a variation, you can use cooked tuna or swordfish!