The flavors of a Cprese salad with the addition of couscous and chicken to make it a complete meal!
By Erica Kastner of Buttered Side Up.
Preparation:
To cook:
Level: Easy
Ingredients
- FOR THE COUSCOUS:
- 1-⅓ cup Water
- ½ teaspoon salt
- 1 tbsp Butter
- 1 cup Dry instant couscous
- FOR THE BALSAMIC VINAIGRETTE
- 3 tablespoons Balsamic vinegar
- ¼ cups Extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon Pepper
- FOR THE SALAD:
- 2 For 3 chicken breasts, cooked and cut into bite-size pieces
- 4 cups Arugula, spinach or green salad of your choice
- 1 pinch Cherry tomatoes, halved
- ⅓ cups Chopped fresh basil
- 8 ounces, weight Fresh Mozzarella Pearls Or Cubed Mozzarella
Preparation
For the couscous:
Bring the water to a boil. Stir in the butter and salt, then the couscous. Remove from the heat, cover and let stand for 5 minutes. Stir with a fork and let cool.
For the balsamic vinaigrette:
Place all ingredients in a small jar and shake well to combine.
For the salad:
Place couscous and all salad ingredients in a large mixing bowl. Stir gently. Drizzle with balsamic vinaigrette and mix well. Serve immediately. Store leftovers in the fridge for about a day.
Remarks:
1. To replace couscous with pasta, use 2 cups uncooked penne pasta. Bake according to the instructions on the box. Drain and cool.
2. To replace rice with couscous, use 1 1/2 cups of rice (I used black rice). Cook according to instructions on bag/box. Stir with a fork and let cool.
3. If your chicken breasts are large, you only need 2. If they are rather small, use 3.
