Best 5 Rosemary Chicken Couscous Salad Recipes

Embark on a culinary journey with our tantalizing Rosemary Chicken Couscous Salad, a delightful fusion of flavors that will tantalize your taste buds. This vibrant dish combines succulent chicken, aromatic rosemary, fluffy couscous, and a refreshing medley of vegetables, all coated in a zesty lemon-herb dressing. Get ready to savor the perfect balance of zesty, savory, and refreshing flavors in every bite.

In addition to the main recipe, this comprehensive article also includes variations to suit different dietary preferences and flavor profiles. Discover the succulent Grilled Rosemary Chicken Skewers with Lemon-Herb Marinade, a delightful alternative for barbecue enthusiasts. For a vegetarian twist, try the flavorful Rosemary-Scented Vegetable Couscous Salad, packed with colorful veggies and a tangy dressing. If you're craving a warm and comforting meal, the Rosemary Chicken and Vegetable Soup is sure to satisfy, featuring tender chicken, hearty vegetables, and a flavorful broth infused with rosemary's essence.

Whether you're a seasoned chef or a home cooking enthusiast, this collection of rosemary-inspired recipes offers something for everyone. Prepare to tantalize your palate and create a memorable dining experience with these culinary gems.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON HERB CHICKEN WITH COUSCOUS AND CUCUMBER SALAD

Lemon Herb Chicken with Couscous and Cucumber Salad image

Chicken breasts dressed with lemon and herbs are served with couscous and a bright cucumber feta salad in this weeknight dinner recipe.

Provided by Julie Hubert

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta

Time 46m

Yield 4

Number Of Ingredients 17

Ingredients

2 cups chicken broth
1 teaspoon sea salt, divided
1 (10 ounce) box couscous
½ cup extra-virgin olive oil
2 lemons, juiced
1 tablespoon chopped fresh rosemary leaves
1 teaspoon dried oregano
4 (4 ounce) thinly sliced skinless, boneless chicken breasts
1 pinch sea salt and freshly ground black pepper to taste
1 tablespoon extra-virgin olive oil
1 teaspoon white sugar
2 large vine-ripened tomatoes
1 English cucumber, chopped
¼ red onion, finely chopped
½ cup crumbled feta cheese
⅓ cup chopped pitted Kalamata olives
¼ cup chopped Italian parsley

Steps:

Bring chicken broth and 1/2 teaspoon salt to a boil in a saucepan. Stir in couscous. Remove from heat; cover and let stand until broth is absorbed, about 5 minutes. Uncover and fluff with a fork.
Whisk 1/2 teaspoon salt, 1/2 cup olive oil, lemon juice, rosemary, and oregano together in a bowl to make dressing.
Place chicken breasts in a shallow dish. Drizzle 1/4 cup dressing on top. Season both sides with salt and pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts; cook until golden brown, about 3 minutes per side. Transfer to a large plate. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Place 3 tablespoons dressing in a large bowl; stir in sugar. Add tomatoes, cucumber, and red onion; toss to combine. Season with salt and pepper. Add feta cheese and toss again.
Drizzle remaining dressing over couscous and fold in olives. Divide couscous among 4 plates. Slice chicken breasts and place on top. Serve tomato salad on the side. Sprinkle parsley over each plate.

Nutrition Facts : Calories 810.2 calories, Carbohydrate 68.4 g, Cholesterol 84.3 mg, Fat 42.2 g, Fiber 5.8 g, Protein 37.8 g, SaturatedFat 8.5 g, Sodium 1566.8 mg, Sugar 7.2 g

ROSEMARY COUSCOUS

Rosemary Couscous image

Provided by The Hearty Boys

Categories side-dish

Time 30m

Yield 8 cups

Number Of Ingredients 6

Ingredients

6 tablespoons olive oil
6 rosemary sprigs leaves stripped, plus sprigs for garnish
4 cups Israeli couscous
8 cups chicken stock
2 teaspoons salt
1 teaspoon pepper

Steps:

Put the olive oil and rosemary leaves into a large, heavy bottomed saucepan and place over high heat. When the rosemary begins to sizzle, about 1 minute, add the couscous. Stir to coat well and cook for 2 minutes, stirring frequently. Add the chicken stock, salt and pepper, lower the heat and let simmer until all of the stock has been absorbed, about 20 minutes. Remove from the heat, fluff with a fork and transfer to a chafer. Garnish with fresh sprigs of rosemary around the sides of the dish.

ROSEMARY CHICKEN SALAD SANDWICHES

Rosemary Chicken Salad Sandwiches image

Make and share this Rosemary Chicken Salad Sandwiches recipe from Food.com.

Provided by KelBel

Categories Lunch/Snacks

Time 5m

Yield 5 serving(s)

Number Of Ingredients 10

Ingredients

3 cups chopped cooked chicken breasts
1/3 cup chopped green onion
1/4 cup chopped smoked almonds
1/4 cup plain fat-free yogurt
1/4 cup light mayonnaise
1 teaspoon chopped fresh rosemary
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
10 slices whole grain bread

Steps:

Combine first 9 ingredients, stirring well.
Spread about 2/3 cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices.
Cut sandwiches diagonally in half.

Nutrition Facts : Calories 394.5, Fat 16.6, SaturatedFat 3.2, Cholesterol 75, Sodium 530.4, Carbohydrate 29.7, Fiber 4.9, Sugar 5.1, Protein 32.9

ROSEMARY CHICKEN SALAD

Rosemary Chicken Salad image

I love the flavor of rosemary with chicken. This is a good luncheon salad that my mom makes. From her Gooseberry Patch Celebrate Spring Cookbook.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

3 cups cooked chicken breasts, cubed
3 cups celery, thinly sliced
1/3 cup mayonnaise
1/3 cup sour cream
1 tablespoon fresh rosemary, finely chopped

Steps:

Add the chicken and celery to a mixing bowl; toss to combine.
In a smaller bowl, add the mayonnaise, sour cream, and rosemary; stir to blend.
Spoon mayo mixture onto chicken mixture; stir gently to distribute.
Season to taste with salt and pepper.
Chill in the refrigerator 4-6 hours before serving.

LEMON ROSEMARY COUSCOUS

lemon rosemary couscous image

this is one of the staples in our diet---it is quick, delicious and a perfect compliment to chicken, fish or even red meats

Provided by leigh ann terry

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 box of plain near east couscous
3 cloves crushed garlic
1 shallot, finely chopped
1 (14 1/2 ounce) can chicken broth
1 1/2 ounces fresh rosemary, left on the stem
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon, zest of

Steps:

bring the garlic, chicken broth, lemon zest, lemon juice, rosemary and shallot to a gentle boil.
allow to gently boil uncovered for 2 to 3 minutes.
add couscous, cover and turn heat off.
allow to sit for 5 minutes.
remove rosemary stems and any remaining large pieces of garlic (if desired.) fluff with a fork and serve.

Tips:

For the best flavor, use fresh rosemary. If you only have dried rosemary, use half the amount.
To make sure the chicken is cooked through, use a meat thermometer to check that it has reached an internal temperature of 165 degrees Fahrenheit.
If you don't have time to marinate the chicken, you can skip that step. However, marinating the chicken will help to make it more flavorful.
To make the couscous, use a 1:2 ratio of couscous to liquid. For example, if you are using 1 cup of couscous, you will need 2 cups of liquid (broth, water, or a combination of both).
To prevent the couscous from clumping, fluff it with a fork before serving.
Feel free to add other vegetables to the salad, such as tomatoes, cucumbers, or bell peppers.
If you don't have any lemon juice, you can use vinegar instead.

Conclusion:

This rosemary chicken couscous salad is a delicious and easy-to-make dish that is perfect for a summer meal. The chicken is flavorful and juicy, the couscous is light and fluffy, and the vegetables add a refreshing crunch. This salad is sure to be a hit at your next party or potluck.