If you’re looking for a vibrant, nourishing, and incredibly flavorful dish, the Chicken Couscous Salad with Roasted Spiced Chicken and Fresh Vegetables Recipe is about to become your new favorite go-to! This dish is a perfect harmony of tender, aromatic roasted chicken, fluffy couscous, crisp fresh veggies, and a zesty dressing that brings everything together in one delicious bite.
Why You Should Make This Recipe
Loaded with fresh flavors: Each component, from the spiced chicken to the fresh cucumbers and peppers, adds a burst of vibrant taste.
Nutritious and balanced: Packed with protein, veggies, and wholesome couscous, it’s a meal you can feel great about.
Quick and fuss-free: Ready in just about 20 minutes, this recipe fits perfectly into busy schedules without sacrificing flavor.
Customizable for any diet: Whether you swap chicken for tofu or add extra herbs, it’s easy to tailor to your preferences.
Ingredients & Substitutions
What makes this Chicken Couscous Salad with Roasted Spiced Chicken and Fresh Vegetables Recipe truly shine is its simple yet essential ingredients. Each one brings something unique—spices for warmth, fresh vegetables for brightness, and couscous for that fluffy, chewy goodness.
- Chicken breasts: Free-range organic chicken is best for flavor and tenderness, but you can substitute with turkey or shrimp for variety.
- Moroccan couscous: This tiny pasta grain cooks quickly and soaks up the dressing wonderfully; pearl couscous is a great alternative if you want a chewier texture.
- Fresh vegetables: Crisp cucumber, sweet red bell pepper, and a touch of red onion add fantastic crunch and freshness.
- Spices and Italian seasoning: These create that gorgeous, aromatic layer on the roasted chicken – feel free to experiment with smoked paprika or cumin for additional depth.
- Feta cheese: Provides creamy saltiness and a lovely contrast to the veggies and couscous; you can skip it or swap for a vegan alternative if desired.
- Lemon juice and olive oil dressing: Light, tangy, and perfectly balanced to tie the whole salad together with a fresh zing.
How to Make Chicken Couscous Salad with Roasted Spiced Chicken and Fresh Vegetables Recipe
Step 1: Roast the Spiced Chicken to Perfection
First things first, preheat your oven to 400°F and grab those beautiful chicken breasts. Toss them gently in olive oil and your fragrant mix of Italian seasoning, paprika, coriander, salt, and pepper. Spread the chicken out on a lined baking sheet and roast for about 15 minutes until juicy and cooked through. Then, let it rest to lock in those savory juices before slicing—this little pause is crucial for tender, flavorful bites.
Step 2: Fluff Up the Couscous
While your chicken is roasting, bring a cup of water to a boil, then pour it over your couscous in a saucepan. Cover it tightly and let it steam for 5 minutes. Once it’s time, fluff the couscous lightly with a fork to separate the grains, giving you that light, airy texture that carries the dressing so well. Let it cool slightly while you prep the veggies.
Step 3: Mix Up the Fresh Veggies and Dressing
Dice your red onions, cucumbers, and red bell peppers into small, manageable pieces to make sure every forkful is bursting with crisp freshness. Whisk together the dressing with fresh lemon juice, olive oil, salt, and pepper for a perfectly tangy finish. Then combine the couscous, veggies, and feta cheese in a large bowl and drizzle the dressing on top, folding everything gently so all those flavors mingle beautifully.
Step 4: Serve with Sliced Roasted Chicken
Now it’s time for the grand finale! Slice your perfectly rested spiced chicken breasts and pile them on top of your dressed couscous salad. Scatter fresh parsley for a pop of green, and get ready for a meal that’s as stunning to look at as it is to eat.
How to Serve Chicken Couscous Salad with Roasted Spiced Chicken and Fresh Vegetables Recipe
Garnishes
Fresh parsley is a classic garnish here, but don’t be shy about adding chopped mint or a sprinkle of toasted pine nuts for an extra crunchy, herbal twist. A few lemon wedges on the side invite bursts of bright acidity to brighten each forkful.
Side Dishes
This salad holds up well as a full meal on its own, but pairing it with warm pita bread or a light vegetable soup can make it even more satisfying. For a simple side, roasted sweet potatoes or a Mediterranean chickpea salad add lovely heartiness.
Creative Ways to Present
For a dinner party, serve this Chicken Couscous Salad with Roasted Spiced Chicken and Fresh Vegetables Recipe in individual glass jars or pretty bowls to show off all the colorful layers. Or, transform it into a wrap filling by folding everything into warm flatbreads for a portable, fun variation.
Make Ahead and Storage
Storing Leftovers
Store the salad and the roasted chicken separately in airtight containers in your fridge for up to 4 days. Keeping them apart prevents the salad from becoming soggy, so your fresh veggies stay crisp for that next meal.
Freezing
While couscous salad is best fresh, you can freeze the roasted spiced chicken for up to 4 months. Thaw it gently in the fridge overnight, then reheat and add to freshly made salad for a quick meal.
Reheating
Reheat the chicken in the microwave or oven until warmed through, but keep the couscous salad chilled to maintain that fresh, crisp texture and the vibrant flavors of the vegetables and herbs.
FAQs
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Can I make this recipe gluten-free?
Traditional couscous is made from wheat and contains gluten, but you can swap it out for gluten-free options like quinoa, millet, or gluten-free pearl couscous found in specialty stores.
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What’s the best way to keep the cucumbers from getting soggy?
Using English cucumbers—which are sweeter and seedless—helps, and dicing everything into small pieces ensures even texture throughout. Also, add the dressing just before serving to maintain that refreshing crunch.
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Can I grill the chicken instead of roasting it?
Absolutely! Grilling adds a smoky flavor that pairs wonderfully with the spiced seasoning. Just cook until the internal temperature reaches 165°F, then rest and slice as you would with roasting.
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Is this salad suitable for meal prep?
Yes! You can portion the salad and chicken into containers and keep them refrigerated for up to 4 days. Just remember to keep the dressing separate or add it just before eating to keep everything fresh.
Final Thoughts
This Chicken Couscous Salad with Roasted Spiced Chicken and Fresh Vegetables Recipe is one of those dishes that feels like a warm hug on a plate. It’s fresh, wholesome, and packed with bright flavors you’ll want to come back to time and time again. Give it a try for your next lunch or dinner—you’ll love how simple yet satisfying it is, and I’m sure it’ll quickly become a staple in your recipe box!
Print
Chicken Couscous Salad with Roasted Spiced Chicken and Fresh Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Description
This Chicken Couscous Salad is a vibrant and healthy meal combining tender roasted chicken breasts with fluffy Moroccan couscous, fresh vegetables, tangy lemon dressing, and creamy feta cheese. Perfect for a quick lunch or light dinner, this dish is easy to prepare and can be made ahead for convenient meal prepping.
Ingredients
For the Chicken
- 4 small free-range organic chicken breasts
- 2 tablespoons extra virgin olive oil
- 1 tablespoon dried Italian seasoning
- 1 teaspoon paprika
- ¼ teaspoon ground coriander
- Salt and pepper to taste
For the Couscous
- 1 cup dry Moroccan couscous
- 1 cup water
- Salt
For the Dressing
- 2 tablespoons lemon juice
- ¼ cup extra-virgin olive oil
- Salt and black pepper to taste
For the Salad
- ¼ cup red onions, chopped
- 1 cup cucumber, chopped
- 1 cup red bell pepper, chopped
- 2 tablespoons fresh parsley, chopped
- ¼ cup feta cheese
Instructions
- Preheat and season chicken: Preheat your oven to 400ºF. In a medium glass bowl, combine the chicken breasts and olive oil, mixing well to coat. Add the dried Italian seasoning, paprika, ground coriander, salt, and pepper, tossing everything together until the chicken is evenly seasoned. Set aside to marinate briefly.
- Roast the chicken: Line a baking sheet with aluminum foil or parchment paper. Place the seasoned chicken breasts on the sheet and roast in the oven for about 15 minutes, or until the internal temperature reaches 165ºF at the thickest part. Once cooked, let the chicken rest for at least 10 minutes before slicing to retain its juices.
- Prepare the couscous: While the chicken roasts, bring 1 cup of water to a boil in a medium saucepan. Remove from heat once boiling, add the couscous and a pinch of salt, then cover with a lid and let it sit undisturbed for 5 minutes. Afterward, uncover and fluff the couscous with a fork, setting it aside to cool for an additional 5 minutes or more.
- Make the dressing: In a small bowl or mason jar, whisk together the lemon juice, extra-virgin olive oil, salt, and black pepper until well combined and emulsified.
- Assemble the salad: In a large bowl, mix the cooked couscous with the chopped red onions, cucumber, red bell pepper, and feta cheese. Pour the lemon dressing over the salad and toss thoroughly to combine all flavors evenly.
- Serve: Taste the salad and adjust seasoning if needed. Garnish with freshly chopped parsley if desired, then serve immediately with sliced roasted chicken on top or alongside.
- Meal prepping tips: Divide the chicken couscous salad evenly into 4 glass containers with lids and store in the refrigerator for up to 4 days, making for easy grab-and-go healthy meals.
Notes
- If desired, substitute the chicken with shrimp, steak, or for a vegetarian version, use mushrooms, tofu, extra feta, or artichoke hearts.
- You may grill the chicken instead of baking it for a different flavor profile.
- Regular couscous contains gluten; look for gluten-free couscous brands if needed.
- Pearl couscous can be used to vary the texture and appearance of this salad.
- Cooking couscous in bone broth instead of water will add extra protein and flavor.
- Always rest the chicken before slicing to keep it juicy.
- Start with a small amount of salt and add more at the end to taste.
- English cucumbers are recommended for their sweetness and lack of seeds.
- Dice vegetables finely to ensure a balanced bite each spoonful.
- Store leftovers airtight in the fridge for up to 4 days or freeze for up to 4 months. Serve chilled or reheat as desired.
