Bring 2 cups water to boiling in a saucepan. Add couscous. Cook over medium-low heat for 8 minutes or until tender. Drain and cool slightly.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Salad or power bowl? This salad is packed with leafy greens, fresh veggies, rotisserie chicken, couscous, and feta. Yum.
Watch how this recipe comes together on an episode of Healthy You on HSTV.com.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ½ (14-oz.) pkg. Hy-Vee Israeli couscous, (1-1/3 c.) | ||
| 1 (12-oz.) bag kale salad greens blend | ||
| 3 tbsp. Girard's bottled Greek feta vinaigrette, plus additional for serving | ||
| 2 small tomatoes, cut into wedges | ||
| 1 c. seedless cucumber, thinly sliced | ||
| 1 c. Hy-Vee whole Greek Kalamata pitted olives | ||
| 12 oz. Hy-Vee boneless rotisserie chicken breast, sliced | ||
| Red onion, sliced, for garnish | ||
| Soiree traditional feta cheese, crumbled, for garnish | ||
| Hy-Vee black pepper, coarse-ground, for serving |
Things To Grab
- Saucepan
- Colander
- Large bowl
Directions
Toss kale salad blend with 3 tablespoons vinaigrette. Divide kale blend, tomatoes, cucumber, and olives among four serving plates. Add couscous and chicken. Garnish with red onion and/or feta cheese, if desired. Sprinkle with pepper and serve with additional vinaigrette. Serve warm or chilled.
Nutrition facts
Servings
480 Calories per serving
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 55mg
- Sodium: 870mg
- Total Carbohydrates: 47g
- Protein: 28g
Daily Values
0%
Iron 30%
0%
Calcium 15%
0%
Vitamin D 0%
0%
Potassium 6%