Easy Chicken Couscous Salad
This Chicken Couscous Salad is a bright, flavorful, and protein-packed dish perfect for lunches, dinners, or meal prep. Juicy grilled chicken, fluffy couscous, crunchy vegetables, and fresh herbs are tossed in a zesty lemon dressing, making every bite refreshing and satisfying.Ready in just 30 minutes, customizable with your favorite add-ins, and easily adaptable for different diets, this Mediterranean-inspired salad is bound to become a staple in your kitchen.
Ingredients
- 1 cup couscous instant or pearl couscous
- 1 ¼ cups chicken broth or water for cooking couscous
- 2 tablespoons olive oil divided
- 2 boneless skinless chicken breasts
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- ½ red onion finely diced
- 1 red bell pepper diced
- ¼ cup fresh parsley chopped
- 2 tablespoons fresh mint chopped
- 1 tablespoon fresh cilantro chopped (optional)
- ¼ cup crumbled feta cheese optional
- ¼ cup kalamata olives sliced (optional)
Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Cook the Couscous
- In a medium saucepan, bring chicken broth (or water) to a boil. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes. Fluff with a fork and let it cool.
Prepare and Cook the Chicken
- While couscous is cooling, season chicken breasts with paprika, garlic powder, salt, and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken for 5-6 minutes per side, or until golden and cooked through. Let rest for 5 minutes, then slice into strips.
Prepare the Vegetables and Herbs
- Dice the cucumber, halve the cherry tomatoes, finely dice the red onion and red bell pepper, and chop the parsley, mint, and cilantro.
Make the Dressing
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper until well combined.
Assemble the Salad
- In a large mixing bowl, combine cooked couscous, sliced chicken, diced vegetables, and herbs. Pour the dressing over the salad and toss gently to coat everything evenly.
Garnish and Serve
- Top with crumbled feta cheese and kalamata olives if desired. Serve immediately or refrigerate for later.