3/4 cup couscous
1 cup chicken broth
Bring broth to a boil add couscous, stir once, cover and remove from heat. Letset for 10 minutes, remove cover and fluff couscous with a fork. Cool.
1/4 cup olive oil
1/3 cup balsamic vinegar
2 cloves garlic minced
Salt and pepper to taste
2 cups roasted chicken meat diced
2 cups cherry tomatoes cut in half
1/4 cup parsley chopped
1/4 cup basil chopped
1/4 cup mint chopped, plus more for garnish
2 cups romaine lettuce thinly sliced
Place all ingredients into a mixing bowl, stir in couscous and dressing. Stir together and place into a serving bowl garnish with chopped mint.
Serves 4 to 6.