Chicken Couscous Salad

This chicken couscous salad brings together juicy chicken with tender couscous and crisp vegetables all dressed in a bright citrus vinaigrette. It is fast enough for a weeknight and satisfying enough for guests.

I first whipped this up after a long day and it instantly became a favorite. Now it is my go to when I need something quick and nourishing.

Ingredients

• Couscous: instant or pearl couscous adds heartiness and absorbs flavor beautifully
• Chicken breasts: boneless and skinless offer lean protein with quick cook time
• Chicken broth or water: adds moisture and flavor to the couscous base
• Olive oil: provides richness and helps bind the dressing
• Paprika: brings a mild smokiness that complements the chicken
• Garlic powder: enhances the savory depth
• Salt and black pepper: balance flavor and seasoning
• Cherry tomatoes: juicy and sweet for color and texture
• Cucumber: adds a refreshing crunch
• Red onion: sharp and crisp to cut through richness
• Red bell pepper: sweet and vibrant for balance
• Fresh parsley: fresh and herbal for brightness
• Fresh mint: cooling contrast that lifts the dish
• Fresh cilantro: optional but adds complexity
• Feta cheese: optional creamy tangy contrast to the veggies
• Kalamata olives: optional briny depth for Mediterranean flavor
• Lemon juice: brightens the dressing and ties it all together
• Fresh garlic: in the dressing adds punch and aroma

Step by Step Instructions

Cook the Couscous:

Bring chicken broth or water to a boil in a saucepan over medium heat Add couscous cover remove from heat and let steam for five minutes Fluff with a fork to separate grains and allow to cool slightly

Season and Cook the Chicken:

Pat chicken breasts dry then rub with paprika garlic powder salt and pepper Heat one tablespoon olive oil in a skillet over medium heat Cook chicken for about six to seven minutes per side until golden and cooked through Let rest then slice into strips

Prepare the Vegetables:

Halve the cherry tomatoes dice the cucumber red bell pepper and finely chop red onion Set aside in a large mixing bowl

Mix the Dressing:

In a small bowl whisk together three tablespoons olive oil lemon juice minced garlic salt and black pepper until emulsified

Combine and Toss:

In a large bowl add cooked couscous sliced chicken vegetables and fresh herbs Drizzle with dressing and gently toss until well coated Taste and adjust seasoning as needed

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My favorite part is the mint It adds an unexpected lift that transforms the whole dish I remember serving this to friends on a summer evening and everyone asked for the recipe

Storage Tips

Store the salad in an airtight container for up to four days in the fridge For best texture keep the dressing separate and mix right before serving This helps prevent sogginess and keeps vegetables crisp

Ingredient Substitutions

You can use pearl couscous if you prefer a chewier bite Swap chicken for chickpeas tofu or grilled shrimp depending on your dietary needs Fresh basil can replace cilantro if that is what you have on hand

Serving Suggestions

This salad makes a beautiful picnic item or quick weeknight meal Serve it over mixed greens for a bigger meal or stuff it into pita for a sandwich twist Top with toasted nuts or a dollop of hummus for extra richness

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Cultural and Historical Context

Couscous is a North African staple often paired with meats and vegetables Its use in salads reflects Mediterranean influences and modern global kitchens This recipe is a fresh spin that adapts the tradition to busy home cooking

Frequently Asked Questions About Recipes

→ Can I use pearl couscous instead of instant couscous?

Yes! Pearl couscous works well and adds a chewier texture. Just follow the cooking time on the package.

→ Can this salad be made ahead of time?

Absolutely. You can prepare it up to 2 days in advance. For best freshness, keep the dressing separate until ready to serve.

→ Can I serve this salad warm?

Yes, it tastes great warm or cold. Serve right after cooking or chill for a refreshing meal.

→ What vegetables go best in this salad?

Cherry tomatoes, cucumber, red onion, and red bell pepper offer great color, crunch, and balance.

→ How do I keep couscous from getting mushy?

Steam it lightly, then fluff with a fork instead of stirring. Avoid overcooking to maintain a light texture.