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.
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%