Chicken with couscous, tomatoes, and mint
7
Points®
Total time: 12 min • Prep: 7 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
This Mediterranean-inspired dish makes a lovely lunch or light supper. The tangy feta cheese and sherry vinegar give this chicken and grain salad irresistible zing. If you don’t have sherry vinegar in your pantry, red wine vinegar will make an excellent substitute. It's also terrific with a number of fresh herbs. You can replace the mint with an equal amount of chopped fresh basil or 1 to 2 tablespoons of chopped fresh dill. Here, we’ve recommended to serve it at room temperature, but leftovers are equally delicious after being chilled. For a sweet ending, pair this dish with fresh melon.
Ingredients
Olive oil
2 tsp, extra-virgin
Garlic
2 clove(s), crushed through a press
Reduced sodium chicken broth
1¼ cup(s)
Uncooked couscous
1 cup(s)
Cooked skinless boneless chicken breast
2 cup(s), chopped, chopped
Plum tomato
2 medium, diced
Red onion
¼ cup(s), sliced, finely chopped
Peppermint leaves
¼ cup(s), coarsely chopped
Crumbled feta cheese
⅓ cup(s)
Sherry vinegar
1 Tbsp
Black pepper
¼ tsp, freshly ground
Instructions
1
Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring constantly, until fragrant, about 15 seconds. Stir in the broth; cover and bring to a boil. Stir in the couscous; remove from the heat. Cover and let stand 5 minutes.
2
Fluff the couscous with a fork. Add the chicken, tomatoes, onion, mint, feta cheese, vinegar, and pepper; toss lightly until combined. Serve at once while still warm. Yields 1 1/2 cups per serving.
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