Israeli Couscous Salad With Honey Lemon Vinaigrette

• servings: 4 servings
• active time: 15 minutes
• total time: 27 minutes

Ingredients

1 tablespoon butter

3/4 cups Israeli couscous

1 cup chicken or vegetable broth

1/4 cup freshly squeezed lemon juice

2 tablespoons vinegar (I used a white balsamic)

2 tablespoons honey

1/4 cup oil (I used olive oil)

1 tablespoon Dijon mustard

1/4 cup sun dried tomatoes, chopped

4 cups mixed baby greens

1/4 cup crumbled feta cheese

1-2 cups chicken, sliced or cubed (I used a rotisserie)

2 tablespoons fresh basil leaves, torn

Sprinkle of Everything But the Bagel Sesame Seasoning from Trader Joes (optional)

Directions

For the Couscous

Melt butter over medium high heat and add couscous in a small pan. Toast couscous lightly until fragrant and golden brown, stirring constantly. Add broth and bring to a boil. Turn heat to low, cover, and cook 10-12 minutes. Let cool to room temperature.

For the Vinaigrette

Add lemon juice, vinegar, honey, mustard, and oil to a small mason jar with a pinch of salt and a few turns of freshly ground pepper and screw the lid on securely. Shake well until emulsified.

For the Salad

Add 2 tablespoons of the vinaigrette to the cooled couscous. Stir in sun-dried tomatoes. In a large bowl, layer baby greens, couscous, feta cheese, and sliced chicken. Tear fresh basil leaves over the top of the salad and sprinkle with Everything But the Bagel Seasoning (optional). Add additional vinaigrette to taste.

Nutrition

• Calories: 440
• Total Fat: 27g
• Saturated Fat: 7.1g
• Unsaturated Fat: 17.5g
• Trans Fat: 0.1g
• Cholesterol: 65mg
• Sodium: 516mg
• Total Carbohydrate: 32g
• Dietary Fiber: 8.8g
• Total Sugars: 13g
• Protein: 21g