Most people are familiar with Broccoli Salad. They’ve probably had some version at a picnic, potluck, or party (especially in the South). I’ve had two varieties – one with dried cranberries and cashews, and one with tomatoes and cheddar. The common elements are a vinegar-mayonnaise-sugar dressing, broccoli, bacon, and onion.
I wanted to rethink this salad. I needed it to be substantial enough to eat as a meal on its own. I have been loving couscous lately, so I decided to start with that. I thought up the idea to make it a pasta broccoli salad with chicken: starch, veggies and protein in one dish.
It was different, but really tasty, and great for a warm summer night when you don’t want the oven on all night! Here is the recipe. Enjoy!
Couscous Broccoli Salad
- 1 box Israeli couscous (a little over 1 c. dried pasta)
- 1 Tbsp olive oil
- 1-2 heads broccoli
- 4 slices turkey bacon
- 1 pint grape tomatoes
- 1/2 c. feta
- 1/4 small onion, chopped small
- 1 chicken breast
- 1/2 c. mayonnaise
- 2/3 c. greek yogurt
- 1/4 + 2 Tbsp apple cider vinegar
- 2 Tbsp sugar
- salt and pepper to taste
Cook the couscous according to package directions. I toasted mine in 1 Tbsp olive oil, then added warm water, and brought it to a boil, reduced to a simmer, and cooked until done. Drain the couscous and let cool. This step can be done ahead.
Season the chicken, cook it as desired, then cut into 1/2 inch pieces. Cook and crumble the turkey bacon.
Chop the broccoli into small pieces. Cut the tomatoes in half. Chop the onion.
Mix the mayonnaise, yogurt, vinegar, and sugar together. Season with salt and pepper.
Mix everything together and adjust the seasoning as needed. Try to let it sit, refrigerated, for at least a couple of hours before serving.