Easy Chicken Couscous Salad

Fluffy couscous, seared chicken, and a mix of crisp vegetables come together with a bright lemon vinaigrette for a Mediterranean-inspired salad that works warm or chilled. Letting the couscous cool slightly before mixing keeps it from wilting the fresh herbs and vegetables. Crumbled feta and olives on top add a salty finish that ties the whole bowl together.

Seared chicken, fluffy couscous, and fresh vegetables toss together in a lemon vinaigrette for a bright Mediterranean salad.

Why You'll Love This Recipe

• Fast: ready in about 30 minutes (15 min prep, 15 min cook)
• Simple: 22 everyday ingredients
• Feeds the family: 4 servings
• Light: about 450 calories per serving

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))
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 clove garlic (minced)
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Bring the chicken broth or water to a boil in a medium saucepan, stir in the couscous, cover, remove from heat, and let sit for 5 minutes, then fluff with a fork and let it cool.
2. While the couscous cools, season the chicken breasts with paprika, garlic powder, salt, and pepper, then cook in olive oil over medium heat for 5 to 6 minutes per side, until golden and cooked through, and let rest before slicing into strips.
3. Dice the cucumber, halve the cherry tomatoes, finely dice the red onion and bell pepper, and chop the parsley, mint, and cilantro.
4. Whisk together the olive oil, lemon juice, minced garlic, salt, and pepper in a small bowl.
5. Combine the cooked couscous, sliced chicken, diced vegetables, and herbs in a large mixing bowl, then pour the dressing over and toss gently to coat.
6. Top with crumbled feta cheese and kalamata olives, if desired, and serve immediately or refrigerate for later.

Cooking Tips

• Let the couscous cool slightly before mixing so it doesn't wilt the fresh herbs.
• Dice the vegetables into similar-sized pieces for the best texture in every bite.
• Taste and adjust the dressing's lemon and salt just before serving.

Substitutions

• Quinoa can replace couscous for a gluten-free option.
• Grilled shrimp or chickpeas can replace the chicken.
• Any fresh herbs you have on hand can be used in place of parsley, mint, or cilantro.

Storage

• Refrigerate in an airtight container for up to 3 days.
• Serve chilled or let it come to room temperature before eating.

Serving Suggestions

• Top with crumbled feta and kalamata olives for a salty finish.
• Serve alongside pita bread or a simple soup.
• Add extra lemon juice or olive oil right before serving for brightness.

Nutrition (per serving)

Nutrient	Amount
Calories	450 kcal

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