Chicken Salad with Couscous
Brighten up your mealtime routine with this vibrant Chicken Salad with Couscous, a perfect balance of protein, fresh veggies, and Mediterranean-inspired flavors. Tender, pan-seared chicken breast pairs beautifully with fluffy couscous, juicy cherry tomatoes, crisp cucumber, and tangy crumbled feta, all tossed in a zesty lemon-garlic dressing. Enhanced with aromatic parsley and a touch of red onion for a refreshing crunch, this salad is a wholesome, one-bowl meal that’s ready in just 30 minutes. Serve it immediately for a warm dish or chilled for a refreshing, make-ahead option that’s great for lunch or dinner. Packed with healthy ingredients and brimming with flavor, this chicken and couscous salad is your new go-to for satisfying and nutrient-rich meals.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 cup Couscous
- 1.25 cups Water
- 3 tablespoons Olive oil
- 3 tablespoons Lemon juice
- 1 piece Garlic clove, minced
- 1 cup Cherry tomatoes, halved
- 1 cup Cucumber, diced
- 0.25 cup Red onion, finely chopped
- 0.25 cup Fresh parsley, chopped
- 0.25 cup Feta cheese, crumbled
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Season the chicken breasts with a pinch of salt and pepper.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken breasts and cook for 6-8 minutes per side, or until fully cooked and no longer pink in the center. Remove from heat and let rest for 5 minutes, then slice or shred into bite-sized pieces.
While the chicken is cooking, prepare the couscous by bringing 1.25 cups of water to a boil in a saucepan. Stir in 1 tablespoon of olive oil and a pinch of salt, then add the couscous. Remove from heat, cover, and let sit for 5 minutes. Fluff with a fork before using.
In a large mixing bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, minced garlic, salt, and black pepper to make the dressing.
Add the cooked couscous to the bowl with the dressing and toss to coat.
In the same bowl, add the cherry tomatoes, cucumber, red onion, parsley, and feta cheese. Toss everything together gently.
Finally, add the sliced or shredded chicken and toss again to combine.
Serve immediately or chill in the refrigerator for up to 2 hours to let the flavors meld. Garnish with extra parsley or feta, if desired.
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 644 mg | 28% | |
| Total Carbohydrate | 17.1 g | 6% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.7 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 100 mg | 8% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 609 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
