Chicken Couscous Salad

By Beckylynn

Using rotisserie chicken makes this a quick, easy, and healthy midweek dinner that taste great.

Ingredients

• 1 box(es) (6-ounce) pearl (Israeli) couscous
• 2 cup(s) chicken broth
• 1 small (8 ounces) zucchini, halved lengthwise, cut crosswise into 1/2-inch slices
• 1 small (8 ounces) summer squash, halved lengthwise, cut crosswise into 1/2-inch slices
• 2 cup(s) shredded rotisserie chicken
• 1 pint(s) mixed cherry tomatoes, halved
• 3 tablespoon(s) balsamic dressing
• 6 cup(s) arugula

Details

Servings 4
Adapted from redbookmag.com

Preparation

Step 1

In a saucepan, heat 1 tablespoon olive oil over medium heat. Add couscous and toast 2 to 3 minutes, stirring until golden brown. Add broth and bring to a boil. Reduce heat to low; cover and simmer 10 minutes, until couscous is tender and liquid has been absorbed. Transfer couscous to a large bowl.

In a nonstick skillet, heat 1 tablespoon olive oil. Add squash and cook over medium-high heat 2 to 3 minutes, until crisp-tender. Add to bowl with couscous.

Add chicken, tomatoes, 2 tablespoons of the dressing, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper, tossing to combine.

Toss arugula with remaining 1 tablespoon dressing. Arrange on a platter; top with couscous and chicken.