Curried Couscous and Chicken Salad
Elevate your salad game with this vibrant Curried Couscous and Chicken Salad, a perfect balance of bold flavors, hearty textures, and fresh ingredients. This recipe combines tender, golden chicken breasts with fluffy couscous, sweet raisins, and crunchy toasted almonds, all brought together with a creamy curry-spiced yogurt dressing. Chopped red bell peppers, cucumber, red onion, and a hint of fresh cilantro add layers of color and zest to every bite. Ready in just 40 minutes, this dish is as versatile as it is delicious—serve it as a refreshing main course or a flavorful side dish. Packed with protein, fiber, and warming spices, this salad is ideal for meal prep, picnics, or a quick and satisfying weekday dinner.
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Recipe Information
Ingredients
- 1 cup couscous
- 1.25 cups low-sodium chicken broth
- 3 tablespoons olive oil
- 2 boneless, skinless chicken breasts
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoons curry powder
- 0.5 cups plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 teaspoons honey
- 1 red bell pepper, diced
- 1 cucumber, peeled and diced
- 0.25 cups red onion, finely chopped
- 0.5 cups raisins
- 0.25 cups fresh cilantro, chopped
- 0.25 cups slivered almonds, toasted
Instructions
In a medium saucepan, bring the chicken broth to a boil. Stir in the couscous, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork and set aside to cool.
Season the chicken breasts with salt and black pepper evenly on both sides.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Cook the chicken breasts for 4-5 minutes on each side or until they are fully cooked and golden brown. Remove from skillet and let rest for 5 minutes before chopping into bite-sized cubes.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, curry powder, Greek yogurt, lemon juice, and honey until smooth. This will be the dressing.
In a large mixing bowl, combine the cooked couscous, diced chicken, red bell pepper, cucumber, red onion, and raisins.
Pour the curry dressing over the couscous mixture and stir until everything is evenly coated.
Fold in the fresh cilantro and toasted slivered almonds for a touch of freshness and crunch.
Taste and adjust seasoning with more salt or pepper if needed.
Serve immediately or refrigerate for at least 30 minutes to allow flavors to meld. Garnish with extra cilantro or almonds if desired.
Nutrition Facts
Calories |
1526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 3845 mg | 167% | |
| Total Carbohydrate | 140.5 g | 51% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 75.9 g | ||
| Protein | 95.6 g | 191% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 374 mg | 29% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2274 mg | 48% | |
*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.
