Great for a summer meal. Friends loved it and asked for the recipe. I would cut down on the vinegar next time though.

This was a delicious recipe! Great combination of flavors - I was tempted to leave out the olives but I'm glad I added them - the kalamata's added a delicious, subtle taste. To make it a little lighter, I used much less oil and whole wheat couscous. You can also used reduced fat feta to cut out some more fat. I also sauteed the chicken in a balsamic marinade to give it extra flavor. The second time I made this I used fig flavored white balsamic which was delish!

This is an interesting, tasty recipe; I'm so glad I tried it! I made it last night because the ingredient mix was not a familiar taste combination to me. Also, I wanted to make enough to share with a neighbor who had been very helpful to me during some recent medical problems and now had some of her own. I made the recipe as written, though I used extra virgin olive oil (2/3rds cup), 1 1/2 Tbs regular balsamic vinegar, and added a bit more lime juice (didn't have lemon) after tasting. In my mind this is not a big change to the recipe. Used the fresh herbs, rather than dried, as listed. The dressing tasted a bit odd, but other reviewers said to try it. I cut up two boneless skinless chicken breasts into fairly small slivers rather than chunks, then pan fried a few minutes, added some water, covered, and cooked through. Drained the juice (saved for my cats) then refrigerated the chicken. Julienned English cucumber with a small V-Slicer Plus mandoline (available from BB&B), chopped the kalamatas, and chopped some oil-packed sundried tomatoes. Made 1 cup couscous in only 1 cup water with some butter and Herb-Ox dried chicken bouillon powder. Turned out fine. Mixed it all up and tasted. Needed some more salt and pepper. Then added about a cup of chopped oil-packed artichoke hearts and tasted again. Great! Served over chopped lettuce. My neighbor and her husband really enjoyed it, wanted the recipe for herself, and my husband wanted seconds.

I'm on the fence about this one. I think I would give it a 3.5 rating if I could. I think that exchanging the rosemary for basil would make this a winner for me (I know that kinda of changes the recipe dramatically!) Nice light summer meal. Does make enough for lunch the next day. I also think they evoo was a little on the strong side taste wise (it was the dominate taste for me) and I might make the quantity in the dressing a little less. This is certainly one to play with. Thanks for sharing.

Very tasty stuff, quite full of flavor. It makes a lot more than I expected, so it definitely needs to be cut in half if you aren't preparing for a whole family or party. It's also a lot of prep for a salad, but it makes a great summer main dish. I followed suggestions for cutting down the oil, added garlic, yellow pepper, and purple onion. I also used a veggie stock instead of chicken so that vegetarians could pick the chicken out. The fresh rosemary is interesting--definitely needs to be chopped up a bit, since it has a tough texture that reminds me of pine needles.

Fantastic! I took the advice of other reviewers and used 1/2cup of oil rather than 3/4cup, whole wheat couscous and reduced fat feta cheese. The flavors were delicious and even better then next day! A new favorite dish to pass!

I cut the oil to 1/2 cup, which was plenty. Left out the olives, since my family hates them, and used fat free feta. Very good. Will make again, although all the chopping made it more time consuming than I thought it would be.

I knew that I would enjoy this recipe, but I was skeptical given the ingredients that my husband would. He was so surprised how all the strong flavours combined turned out to be so tastefully mild. He picked out the olives but we both thought this was excellent! We will definately put this on our party dish list.

Perfect lunch!!! Awesome!

Great for a hot summer night. I used 1/2 cup oil instead of 3/4, which worked out wonderfully. I also used black olives because that's all I had. Would make again!