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Categories:
chicken broth chicken couscous fresh basil extra-virgin olive oil sherry wine vinegar salt ground black pepper garlic cherry tomatoes green onion Feta cheese
Viewed: 115 - Published at: 2 years agoIngredients
- 34 cup chicken broth
- 6 ounces chicken
- 5 ounces couscous
- 12 cup fresh basil, chopped
- 18 cup extra virgin olive oil
- 1 12 tablespoons sherry wine vinegar
- 38 teaspoon salt
- 18 teaspoon ground black pepper
- 12 garlic clove, minced
- 34 cup cherry tomatoes, halved
- 12 cup green onion, sliced
- 12 cup feta cheese
Method
- Bring broth to boil.
- add chicken, cover simmer about 10 min or until chicken is cooked.
- Remove chicken from broth,cool, coarsely chop.
- While chicken cools, add couscous to broth; stir well.
- Cover and let stand 10 minutes.
- Place couscous in a lg.
- bowl; cool completely.
- Fluff with a fork.
- Stir in basil and next 5 ingredients (basil through garlic).
- Add chopped chicken, tomatoes, onions, and feta cheese; toss gently to combine.
- Cover and refrigerate at least 2 hours or overnight.
- The prep time includes the time you should let it refrigerate.
