Chicken Couscous Salad (Printable Version)
Tender chicken combines with couscous, crisp veggies, and lemon dressing for a refreshing meal.
# Ingredients Required:
→ Grains
01 -
180 grams couscous
→ Liquids
02 -
295 milliliters chicken broth or water
→ Proteins
03 -
2 cooked chicken breasts, shredded or diced
→ Vegetables
04 -
150 grams cherry tomatoes, halved
05 -
1 medium cucumber, diced
06 -
½ red onion, finely chopped
07 -
1 bell pepper (any color), diced
→ Herbs
08 -
15 grams fresh parsley, chopped
→ Dairy
09 -
60 grams feta cheese, crumbled (optional)
→ Condiments
10 -
Juice of 1 lemon
11 -
45 milliliters olive oil
12 -
Salt and pepper to taste
# Guide to Cooking:
01 -
Bring chicken broth or water to a boil in a medium saucepan. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes until liquid is absorbed.
02 -
Fluff couscous with a fork to separate grains and allow it to cool completely.
03 -
Chop cherry tomatoes, cucumber, red onion, and bell pepper. Set aside.
04 -
In a large bowl, add shredded or diced chicken to the cooled couscous.
05 -
Mix the prepared vegetables and parsley into the bowl with chicken and couscous.
06 -
Whisk lemon juice, olive oil, salt, and pepper in a small bowl until combined.
07 -
Pour the dressing over the salad and gently toss until evenly coated.
08 -
Optional: sprinkle crumbled feta over the salad and toss gently to combine.
09 -
Taste and adjust seasoning with additional salt and pepper as preferred.
10 -
Refrigerate the salad for at least 30 minutes to enhance flavors before serving.
# Extra Suggestions:
01 -
Allowing couscous to cool completely before mixing prevents clumping and ensures a fluffy texture.
02 -
Chilling the salad enhances melding of flavors, making it more flavorful when served.