Chicken Pesto Couscous Salad

Sorry I haven’t posted anything for a few days.  It’s been busy around the household with my parents being here visiting.  What a big help they have been though.  My mom has been watching the girls most of the week and they have loved every minute of it.  Of course, my mom has enjoyed every minute of it too.  It makes us all wish we lived closer.  Hopefully one day!

I made this couscous salad on Tuesday while I was home with the girls.  I had leftover chicken, tomatoes, homemade pesto, and mozzerella in the refrigerator calling my name.  Now what to make?  I knew my mom was a big lover of anything couscous salad related so the first thing that popped into my head was to gather the chicken and make a couscouse salad.  I knew it would also be great to have in the refrigerator for her while she was here.  I decided to cook the couscous in the tomato juice and chicken broth combo, which really added an extra flavor to the salad.  now for the pesto, add as much as you prefer, but a 1/2 cup worked pretty good.  I have to say I’m glad we had the salad for the week.  My mom had it almost every day and I also packed it for my lunch a couple days.  Even the girls enjoyed it! 

The salad would be a great side dish or even as a main dish for say your lunch.  I hope you enjoy it as much as we did this week.

Chicken Pesto Couscous Salad

Print Recipe

1 cup low-sodium vegetable juice (such as tomato)

1/2 cup low-sodium chicken broth

1 cup couscous

1/2 cup cherry tomatoes (cut in halves)

1/2 cup english cucumber, finely diced

1/2 cup fresh mozzerella, cubed

1 cup cooked chicken, cubed

1/4 cup fresh basil, chopped

1/2 cup homemade pesto or store-bought pesto

1/2 tsp minced garlic

Salt and Pepper to taste

Instructions:

Bring vegetable/tomato juice and chicken broth to a boil.  Remove from heat and add couscous.  Cover tightly and let stand until all liquid has been absorbed, about 10 minutes.  Uncoverthe couscous and let cool to room temperature, about 15 minutes.

Add cucumbers, tomatoes, mozzerella, basil, and chicken and add to couscous.  Stir in pesto and garlic to the salad and mix well. 

Store in a airtight container in refrigerator up to 4 days.