Categories: Meals
Ingredients
- FOR THE COUSCOUS:
- 1 1/3 c. Water
- 1/2 tsp. Salt
- 1 tbsp. Butter
- 1 c. Dry Instant Couscous
- FOR THE BALSAMIC VINAIGRETTE
- 3 tbsp. Balsamic Vinegar
- 1/4 c. Extra Virgin Olive Oil
- 1/2 tsp. Salt
- 1/2 tsp. Pepper
- FOR THE SALAD:
- 2 To 3 Chicken Breasts, Cooked And Sliced Into Bite-sized Pieces
- 4 c. Arugula, Spinach Or Salad Greens Of Choice
- 1 pinch Cherry Tomatoes, Halved
- 1/3 c. Chopped Fresh Basil
- 8 oz. weight Fresh Mozzarella Pearls Or Cubed Mozzarella
Directions
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Directions
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For the couscous:
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Bring water to a boil. Stir in butter and salt, and then the couscous. Remove from heat, cover, and let sit for 5 minutes. Fluff with a fork and set aside to cool.
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For the balsamic vinaigrette:
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Place all ingredients in a small jar and shake well to combine.
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For the salad:
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Place couscous and all of the salad ingredients in a large mixing bowl. Toss gently. Drizzle with the balsamic vinaigrette and toss well. Serve immediately. Store any leftovers in the fridge for about a day.
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Notes:
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To substitute pasta for the couscous, use 2 cups of uncooked penne pasta. Cook according to directions on the box. Drain and cool.
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To substitute rice for the couscous, use 1 1/2 cups of rice (I used black rice). Cook according to directions on bag/box. Fluff with a fork and cool.
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If your chicken breasts are large, you only need 2. If they’re on the small side, use 3.