Rosemary Chicken Couscous Salad

Details

Ingredients

• 2 cups chicken broth
• 1 (10 ounce) box couscous
• ¾ cup olive oil
• ¼ cup fresh lemon juice
• 2 tablespoons white balsamic vinegar
• ¼ cup chopped fresh rosemary leaves
• salt and ground black pepper to taste
• 2 large cooked skinless, boneless chicken breast halves, cut into bite-size pieces
• 1 cup chopped English cucumber
• ½ cup chopped sun-dried tomatoes
• ½ cup chopped pitted kalamata olives
• ½ cup crumbled feta cheese
• ⅓ cup chopped fresh Italian parsley
• salt and ground black pepper to taste