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Chicken Couscous with Mint and Cherry

Chicken Salad with Couscous


  • ½ oz. Pine Nuts
  • 1 T. O&CO. Basil Olive Oil
  • 1 bag O&CO. Taggiasca black olives
  • 10.5 oz couscous
  • 1 bag O&CO. semi-dried tomatoes, diced
  • 3 chicken breasts, steamed and cut into strips
  • 1.05 oz raisins
  • 7 T. O&CO. Mint Specialty Olive Oil
  • 4 T. O&CO. Cherry Balsamic Vinegar
  • Sale & Pepper to taste


  1. Heat the basil olive oil in a skillet over medium heat & toast the pine nuts until golden.
  2. Soak the couscous in warm water until plump and fluffy.
  3. In a salad bowl, combine the couscous, semi-dried tomatoes, toasted pine nuts, chicken breasts, raisins, mint olive oil and cherry balsamic.
  4. Toss gently and add salt and pepper to taste.
  5. Marinate for 20 minutes before serving
*Preparation 20 minutes, cooking time 5 minutes. Serves 4 to 6.