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.
Salad or power bowl? This salad is packed with leafy greens, fresh veggies, rotisserie chicken, couscous, and feta. Yum.
Servings and Ingredients
|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
- Large bowl
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.
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 55mg
- Sodium: 870mg
- Total Carbohydrates: 47g
- Protein: 28g