Couscous Chicken Salad
Bright, fresh, and full of flavor, this Couscous Chicken Salad is a vibrant dish perfect for lunch, dinner, or meal prep. Combining fluffy couscous, juicy seared chicken, and crisp veggies like cucumber, cherry tomatoes, and red onion, this salad is both hearty and refreshing. Tossed in a zesty lemon-garlic dressing and finished with crumbled feta and fresh parsley, it’s a Mediterranean-inspired bowl of goodness that’s ready in just 35 minutes. Whether served warm or chilled, this high-protein, veggie-packed salad is sure to become a weeknight favorite. Perfect for those seeking healthy, flavorful meals with minimal effort!
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Recipe Information
Ingredients
- 1 cup couscous
- 2 pieces chicken breast
- 1 cup cherry tomatoes
- 1 medium cucumber
- 0.5 medium red onion
- 0.25 cup parsley
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 clove garlic clove
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup feta cheese
Instructions
Prepare the couscous by bringing 1 cup of water to a boil in a medium saucepan. Add a pinch of salt and 1 tablespoon of olive oil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken for about 6–7 minutes per side, or until fully cooked with an internal temperature of 165°F (75°C). Let the chicken rest for 5 minutes before slicing into bite-sized pieces.
While the chicken cooks, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and roughly chop the parsley.
In a small bowl, prepare the dressing by whisking together 1 tablespoon of olive oil, 2 tablespoons of lemon juice, 1 minced garlic clove, and a pinch of salt and black pepper.
In a large mixing bowl, combine the fluffed couscous, sliced chicken, cherry tomatoes, cucumber, red onion, and parsley. Pour the dressing over the salad and toss gently to combine.
Top the salad with crumbled feta cheese. Taste and adjust seasoning with additional salt or lemon juice if needed.
Serve immediately or chill in the refrigerator for 30 minutes before serving for a cold salad option.
Nutrition Facts
Calories |
356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 768 mg | 33% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 3.0 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 134 mg | 10% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 477 mg | 10% | |
*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.
