Description
This is one of my favorite salads, and is a great way to use leftover chicken! The flavor combination of all the veggies and pop of vinegar makes this couscous salad really stand out. Refrigerating is optional. Bon appetit!
Ingredients
- 2 ½ cups water
- 3 tablespoons olive oil, divided
- 2 cups pearl (Israeli) couscous
- ¼ cup balsamic vinegar
- 1 teaspoon white sugar
- salt and ground black pepper to taste
- 1 (16 ounce) can black beans, rinsed and drained
- 1 (16 ounce) can whole kernel corn, drained
- 1 ½ cups cooked and cubed rotisserie chicken
- ½ red bell pepper, chopped
Instructions
- Bring water and 1 tablespoon olive oil to a boil in a medium pot over high heat. Add couscous; quickly lower heat and let simmer until water is absorbed
- 7 to 8 minutes.
- Whisk balsamic vinegar
- 2 tablespoons olive oil
- sugar
- salt
- and pepper together in a small bowl until dressing is evenly combined.
- Fluff couscous with a fork and place in a large
- shallow bowl. Add black beans
- corn
- chicken
- and red bell pepper. Fold salad together and pour in the dressing in 3 batches
- mixing well after each addition. Refrigerate until chilled
- about 30 minutes.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 50 mins
Servings: 8