Directions:
- Place chicken stock in a saucepan and bring to a boil over medium-high heat. Stir in couscous. Remove pan from the heat; cover, and let stand for 5 minutes. Fluff couscous with a fork. Cool for 10 minutes.
- Meanwhile, make the dressing by combining the olive oil, lemon juice, and vinegar in the bowl of a blender or food processor; mix on low until mixture thickens. Stir in rosemary. Season to taste with salt and pepper.
- Combine the chicken, cucumber, sun-dried tomatoes, and olives in a large bowl. Stir in the couscous, Feta cheese, and parsley. Season to taste with salt and pepper. Toss the salad with half the dressing. Taste, and add more dressing as desired, or, if making the salad in advance, add additional dressing just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 376.03 Kcal (1574 kJ) | ||
| Calories from fat | 312.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.69g | 53% | |
|---|---|---|---|
| Cholesterol | 13.38mg | 4% | |
| Sodium | 629.97mg | 26% | |
| Potassium | 291.93mg | 6% | |
| Total Carbs | 11.19g | 4% | |
| Sugars | 4.14g | 17% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 4.32g | 9% | |
| Vitamin C | 17mg | 28% | |
| Iron | 12.8mg | 71% | |
| Calcium | 89.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 177.27 Kcal (742 kJ) | ||
| Calories from fat | 147.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.35g | 53% | |
|---|---|---|---|
| Cholesterol | 6.31mg | 4% | |
| Sodium | 296.99mg | 26% | |
| Potassium | 137.63mg | 6% | |
| Total Carbs | 5.28g | 4% | |
| Sugars | 1.95g | 17% | |
| Dietary Fiber | 0.67g | 6% | |
| Protein | 2.04g | 9% | |
| Vitamin C | 8mg | 28% | |
| Iron | 6mg | 71% | |
| Calcium | 42.1mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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