This salad, which I adore, is a fantastic way to use up leftover chicken. This couscous salad really stands out due to the flavorful combination of all the vegetables and the vinegar’s pop. Refrigeration is not required. Happy eating!
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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.
Nutrition Facts
| Calories | 340 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 7 g |
| Protein | 17 g |
| Saturated Fat | 1 g |
| Sodium | 429 mg |
| Sugars | 4 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |