Healthy and flavorful rosemary chicken couscous salad

This rosemary chicken couscous salad is a perfect blend of flavors and textures. Tender chicken marinated in rosemary, paired with fluffy couscous and a variety of fresh vegetables, all tossed in a tangy vinaigrette. It's a satisfying meal that's great for lunch or dinner.

Ingredients

• 2 boneless, skinless chicken breasts
• 2 tablespoons fresh rosemary, chopped
• 1 cup couscous
• 1 red bell pepper, diced
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup feta cheese, crumbled
• 1/4 cup kalamata olives, chopped
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste

Directions

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a bowl, mix chopped rosemary with olive oil, salt, and pepper. Rub the mixture all over the chicken breasts and place them on the baking sheet. Bake for 25-30 minutes or until cooked through.
3. Prepare couscous according to package instructions and let it cool.
4. In a large salad bowl, combine the diced red bell pepper, cucumber, red onion, feta cheese, and kalamata olives.
5. Once the chicken is cooked, let it cool slightly and then slice it into bite-sized pieces.
6. Add the cooled couscous and sliced chicken to the salad bowl and toss everything together.
7. In a small bowl, whisk together red wine vinegar, olive oil, salt, and pepper to make the vinaigrette.
8. Drizzle the vinaigrette over the salad and toss to coat everything evenly.
9. Serve the rosemary chicken couscous salad chilled or at room temperature.

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