Description
A bright and refreshing Easy Chicken Couscous Salad combining fluffy couscous, grilled seasoned chicken breasts, and a medley of fresh vegetables, all tossed in a zesty lemon and olive oil dressing. Perfect for a quick, healthy lunch or light dinner.
Ingredients
Scale
Grains and Protein
- 1 cup couscous (instant or pearl)
- 2 boneless skinless chicken breasts
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
Dressing and Garnish
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- Salt, to taste
- Pepper, to taste
- Fresh herbs (parsley, mint, cilantro) for garnish
- Seasonings for chicken: 1 teaspoon paprika, 1 teaspoon garlic powder, salt and pepper
Instructions
- Cook the Couscous: Bring chicken broth or water to a boil, add a pinch of salt, then stir in the couscous. Cover the pot and remove from heat, letting it sit for 5 minutes until the couscous is fluffy and fully absorbed.
- Season and Grill the Chicken: Rub the chicken breasts evenly with paprika, garlic powder, salt, and pepper. Preheat a grill or grill pan over medium-high heat, then cook the chicken for about 6-7 minutes per side until the internal temperature reaches 165°F (75°C) and the meat is cooked through.
- Prepare the Vegetables and Herbs: While the chicken grills, halve the cherry tomatoes, dice the cucumber and red bell pepper, and chop the fresh herbs finely.
- Make the Dressing: In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, salt, and pepper until well combined to create a bright and tangy dressing.
- Assemble the Salad: In a large mixing bowl, fluff the cooked couscous with a fork, then add the sliced grilled chicken and chopped vegetables. Drizzle the dressing over the salad and toss gently to combine all the flavors evenly.
- Garnish and Serve: Top the salad with freshly chopped herbs for an herby finish. Serve immediately or chill briefly to let flavors meld.
Notes
- You can substitute water with chicken broth to enhance the couscous flavor.
- For a vegetarian version, replace chicken with grilled tofu or chickpeas.
- The salad can be served warm or chilled, depending on preference.
- Adjust lemon juice and olive oil quantities to taste for a more tangy or rich dressing.
- Leftovers store well in an airtight container in the refrigerator for up to 2 days.
