Lemon Herb Chicken with Couscous and Cucumber Salad

By Julie Hubert

4.67 / 5

30min

11min

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2 cups chicken broth
1 teaspoon sea salt divided
1 (10 ounce) box couscous
½ cup extra-virgin olive oil
2 lemons juiced
1 tablespoon chopped fresh rosemary leaves
1 teaspoon dried oregano
4 thinly sliced skinless, boneless chicken breasts (4 ounce)
1 pinch sea salt and freshly ground black pepper to taste
1 tablespoon extra-virgin olive oil
1 teaspoon white sugar
2 large vine-ripened tomatoes
1 English cucumber chopped
¼ red onion finely chopped
½ cup crumbled feta cheese
⅓ cup chopped pitted Kalamata olives
¼ cup chopped Italian parsley