I like to snoop through friends’ cookbooks. So if you ever have me over and I spot a cookbook on your shelf, I’m likely to help myself to a peek. That’s how I found those orange creamsicle cookies I posted last. My next door neighbor/friend/babysitter has the Our Best Bites cookbook and I was perusing it one afternoon as our little ones played fought and scattered toys around her apartment. The cookies sounded amazing- and they were. Well, this salad comes from that same cookbook. Nicole (the friend I just mentioned) loves it and makes it often and passed along the recipe. We loved it too.

It makes a mountain of salad. Especially if you add the chicken, which I did, to make it a heartier meal. It takes some time to prep all the ingredients, but it makes for a great weeknight dinner and leftovers for lunch the next day (or few).

Greek Couscous Salad with Chicken

INGREDIENTS

14.5 oz. can chicken broth + enough water to make 2 cups (I used 2 cups homemade chicken broth)
1/2 tsp. dried oregano
1 tsp. dried basil
1/4 tsp. crushed dried rosemary
10 oz. couscous (whole wheat if available)
2 cups diced tomatoes or 1 pint cherry or grape tomatoes, halved
1 medium cucumber, diced
1/2 red onion, finely diced (I used a combination of red and green onion)
1/2 cup kalamata or black olives, pitted and halved or sliced
1/2 cup crumbled feta cheese + a bit extra for serving
1/2 cup chopped fresh parsley
1 lb. chicken breast, cooked and cubed (optional)
1/2 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
1 tsp. lemon zest
1 Tbsp. red wine vinegar
2 cloves garlic, grated or minced
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper

DIRECTIONS

1. Place the chicken broth/water and dried herbs in a small pot on the stove top and bring to a boil. Add the couscous, cover the pot with a lid, and remove from the heat. Let sit for 5 minutes then fluff with a fork. Cool to room temperature.

2. In a large bowl, combine the cooled couscous, tomato, cucumber, onion, olives, cheese, parsley, and chicken.

3. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, vinegar, garlic, salt and pepper. Pour over the salad and toss to coat. Season to taste with additional salt and pepper. Garnish with additional feta and serve immediately or refrigerate several hours before serving.

Serves 6-8.

(Adapted from Our Best Bites Cookbook)