Description
A fresh and vibrant Easy Chicken Couscous Salad perfect for a quick and healthy meal. Featuring fluffy couscous, grilled seasoned chicken, crisp vegetables, and a zesty lemon-olive oil dressing garnished with fresh herbs, this salad is ready in just 30 minutes and serves four.
Ingredients
Scale
Main Ingredients
- 1 cup couscous (instant or pearl)
- 2 boneless skinless chicken breasts
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
Dressing
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- Salt, to taste
- Black pepper, to taste
Seasonings for Chicken
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
Garnish
- Fresh herbs such as parsley, mint, and cilantro
Instructions
- Cook Couscous: Bring chicken broth or water to a boil, then stir in couscous and a pinch of salt. Cover and remove from heat, letting it sit for 5 minutes until the couscous is fluffy and tender.
- Prepare and Grill Chicken: Season the chicken breasts evenly with paprika, garlic powder, salt, and black pepper. Preheat a grill or grill pan over medium-high heat. Grill the chicken for about 6-7 minutes on each side until fully cooked and juices run clear. Remove from heat and let rest briefly before slicing.
- Chop Vegetables and Herbs: While the chicken is grilling, halve the cherry tomatoes, dice the cucumber and red bell pepper, and finely chop the fresh herbs for garnish.
- Make Dressing: In a small bowl, whisk together olive oil, fresh lemon juice, minced garlic, salt, and black pepper until well combined to form a bright, tangy dressing.
- Combine Salad: In a large mixing bowl, fluff the cooked couscous with a fork, then add sliced grilled chicken and chopped vegetables. Drizzle the dressing over the mixture and toss gently to evenly coat all ingredients.
- Garnish and Serve: Sprinkle the fresh chopped herbs on top of the salad for added color and flavor. Serve immediately or chill briefly before enjoying.
Notes
- For extra flavor, marinate the chicken for 30 minutes prior to grilling.
- Use chicken broth instead of water to cook couscous for a richer taste.
- This salad can be served warm or cold based on preference.
- To make it gluten-free, substitute couscous with quinoa or cauliflower rice.
- Leftovers can be stored in the refrigerator for up to 2 days.
