A salad that can be prepared one to two days before serving and it is the perfect salad for the lunch box.
Servings: 2
3/4 cup chicken broth
2 tbsp finely chopped shallot
1 tbsp chopped fresh parsley
1 tbsp freshly squeezed lemon juice
1/2 cup instant couscous
1 1/2 cup coarsely chopped cooked chicken
1 small tomato, chopped
Vinaigrette
1 tsp white wine vinegar
2 tbsp freshly squeezed lemon juice
2 tbsp extra virgin olive oil
A pinch of ground pepper
1
Put the chicken broth, shallots, parsley and lemon juice in a small saucepan and bring to a boil. Add couscous, cover and let stand 5 Minutes.
2
Add chicken and tomato.
3
Mix all ingredients of the vinaigrette, pour on salad and stir well.
Ingredients
3/4 cup chicken broth
2 tbsp finely chopped shallot
1 tbsp chopped fresh parsley
1 tbsp freshly squeezed lemon juice
1/2 cup instant couscous
1 1/2 cup coarsely chopped cooked chicken
1 small tomato, chopped
Vinaigrette
1 tsp white wine vinegar
2 tbsp freshly squeezed lemon juice
2 tbsp extra virgin olive oil
A pinch of ground pepper
Directions
1
Put the chicken broth, shallots, parsley and lemon juice in a small saucepan and bring to a boil. Add couscous, cover and let stand 5 Minutes.
2
Add chicken and tomato.
3
Mix all ingredients of the vinaigrette, pour on salad and stir well.
