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
Scale
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.
