Chicken Couscous Salad
A delightful mix of marinated chicken, fluffy couscous, fresh vegetables, and feta cheese, perfect for any meal occasion.
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts Protein source, flavor base
- 3 tbsp olive oil Used for marinating, adds richness
- 1 tsp garlic powder Enhances flavor with aromatic notes
- 1 tsp paprika Adds a subtle sweetness and a pop of color
- to taste Salt and pepper Used for seasoning
For the Salad
- 1 cup couscous Light, fluffy grain that serves as a base
- 2 cups vegetable broth Enhances couscous flavor
- 1 cup cucumber, diced Adds refreshing crunch
- 1 cup cherry tomatoes, halved Provides sweetness and acidity
- ½ cup crumbled feta cheese Adds creaminess and saltiness
- ½ medium red onion, finely chopped Introduces pungent depth
- ¼ cup fresh parsley, chopped Offers a fresh herbaceous note
- 1 lemon for juice Brightens the overall flavor
Instructions
Preparation
- Place chicken breasts in a mixing bowl and drizzle with olive oil, garlic powder, paprika, salt, and pepper. Coat thoroughly and marinate for at least one hour.
- In a medium saucepan, bring vegetable broth to a boil over medium-high heat. Stir in couscous, cover, and let sit for 5 minutes. Fluff with a fork and set aside.
Cooking
- Preheat grill or oven. Grill chicken for approximately 6-7 minutes per side, or until internal temperature reaches 165°F. Alternatively, bake for 20-25 minutes at 375°F. Let rest before slicing.
Assembly
- In a large mixing bowl, combine cooled couscous and sliced chicken. Add diced cucumbers, halved cherry tomatoes, chopped red onion, and crumbled feta cheese. Toss together.
- Squeeze lemon juice over salad, mix gently, taste, and adjust seasoning before serving.
Notes
To enhance flavor, consider adding fresh herbs or toasted nuts. Store in an airtight container in the refrigerator for up to four days. Best served chilled or at room temperature.