Rosemary Chicken Couscous Salad Recipes

ROSEMARY COUSCOUS

Steps:

• Put the olive oil and rosemary leaves into a large, heavy bottomed saucepan and place over high heat. When the rosemary begins to sizzle, about 1 minute, add the couscous. Stir to coat well and cook for 2 minutes, stirring frequently. Add the chicken stock, salt and pepper, lower the heat and let simmer until all of the stock has been absorbed, about 20 minutes. Remove from the heat, fluff with a fork and transfer to a chafer. Garnish with fresh sprigs of rosemary around the sides of the dish.

LEMON ROSEMARY COUSCOUS

Steps:

• bring the garlic, chicken broth, lemon zest, lemon juice, rosemary and shallot to a gentle boil.
• allow to gently boil uncovered for 2 to 3 minutes.
• add couscous, cover and turn heat off.
• allow to sit for 5 minutes.
• remove rosemary stems and any remaining large pieces of garlic (if desired.) fluff with a fork and serve.

ROSEMARY CHICKEN COUSCOUS SALAD

Steps:

• 1. Place chicken stock in a saucepan and bring to a boil over medium-high heat. Stir in couscous. Remove pan from heat; cover and let stand for five minutes. Fluff couscous with a fork. Cool for 10 minutes. 2. Meanwhile, make dressing by combining olive oil, lemon juice, and vinegar in the bowl of a blender/food processor; mix on low until mixture thickens. Stir in rosemary. Season to taste with salt and pepper. 3. Combine chicken, cucumber, sun-dried tomatoes, and olives in a large bowl. Stir in couscous, feta cheese, and parsley. Season to taste with salt and pepper. Toss salad with half of the dressing. Taste, and add more dressing if desired. If making salad in advance, add additional dressing just before serving.

ROSEMARY CHICKEN SALAD SANDWICHES

Steps:

• Combine first 9 ingredients, stirring well.
• Spread about 2/3 cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices.
• Cut sandwiches diagonally in half.