Rosemary Chicken Couscous Salad

Ingredients and Weight:

• 1 cup pearl couscous
• 2 cups chicken stock
• 1/2 cup chopped red onion
• 1 cup cooked chicken, shredded
• 1 cup chopped celery
• 1 cup chopped carrots
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts
• 1/4 cup chopped fresh rosemary
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time:

15 minutes

Cooking Time:

15 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a medium saucepan, bring the chicken stock to a boil. Add the couscous and stir until combined. Cover and reduce heat to low. Simmer for 15 minutes, or until the couscous is tender and all the liquid has been absorbed.
2. While the couscous is cooking, prepare the salad ingredients. Chop the red onion, celery, carrots, cranberries, walnuts, and rosemary.
3. In a large bowl, combine the cooked couscous, chicken, red onion, celery, carrots, cranberries, walnuts, and rosemary.
4. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour over the salad and toss to coat.
5. Refrigerate for at least 30 minutes before serving.

Nutritional Information:

Per serving (1/8 of the recipe):

• Calories: 300
• Fat: 15g
• Carbohydrates: 30g
• Protein: 20g

Dish Characteristics:

• Refreshing and flavorful
• Perfect for a light lunch or dinner
• Can be made ahead of time
• Suitable for American taste

User Comments:

• "This salad is so delicious and refreshing. I love the combination of flavors."
• "I made this salad for a party and it was a hit. Everyone loved it!"
• "This is my go-to summer salad. It's easy to make and always a crowd-pleaser."

Special Precautions and Tips:

• Use boneless, skinless chicken breasts for the best results.
• If you don't have dried cranberries, you can use raisins instead.
• Add a pinch of cayenne pepper for a little kick.
• Serve the salad over a bed of lettuce or greens for a more substantial meal.