Couscous Chicken Salad

• 34 cup chicken broth
• 6 ounces chicken
• 5 ounces couscous
• 12 cup fresh basil, chopped
• 18 cup extra virgin olive oil
• 1 12 tablespoons sherry wine vinegar
• 38 teaspoon salt
• 18 teaspoon ground black pepper
• 12 garlic clove, minced
• 34 cup cherry tomatoes, halved
• 12 cup green onion, sliced
• 12 cup feta cheese

1. Bring broth to boil.
2. add chicken, cover simmer about 10 min or until chicken is cooked.
3. Remove chicken from broth,cool, coarsely chop.
4. While chicken cools, add couscous to broth; stir well.
5. Cover and let stand 10 minutes.
6. Place couscous in a lg.
7. bowl; cool completely.
8. Fluff with a fork.
9. Stir in basil and next 5 ingredients (basil through garlic).
10. Add chopped chicken, tomatoes, onions, and feta cheese; toss gently to combine.
11. Cover and refrigerate at least 2 hours or overnight.
12. The prep time includes the time you should let it refrigerate.

chicken broth, chicken, couscous, fresh basil, extra virgin olive oil, sherry wine vinegar, salt, ground black pepper, garlic, cherry tomatoes, green onion, feta cheese

Taken from www.food.com/recipe/couscous-chicken-salad-462869 (may not work)