Ingredients
Method
Cook the Couscous
- In a medium saucepan, bring chicken broth (or water) to a boil. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes. Fluff with a fork and let it cool.
Prepare and Cook the Chicken
- While couscous is cooling, season chicken breasts with paprika, garlic powder, salt, and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken for 5-6 minutes per side, or until golden and cooked through. Let rest for 5 minutes, then slice into strips.
Prepare the Vegetables and Herbs
- Dice the cucumber, halve the cherry tomatoes, finely dice the red onion and red bell pepper, and chop the parsley, mint, and cilantro.
Make the Dressing
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper until well combined.
Assemble the Salad
- In a large mixing bowl, combine cooked couscous, sliced chicken, diced vegetables, and herbs. Pour the dressing over the salad and toss gently to coat everything evenly.
Garnish and Serve
- Top with crumbled feta cheese and kalamata olives if desired. Serve immediately or refrigerate for later.
Nutrition
Notes
Ingredient Swap: I love using chicken broth for cooking the couscous because it adds so much more flavor than water, but water works perfectly fine if that's what you have on hand.
Storage Instructions: This salad keeps beautifully in the fridge for up to three days, just store the dressing separately and add it right before serving to keep everything fresh and crisp.
Make Ahead Tip: I often prep all the vegetables and cook the chicken the night before, then just fluff the couscous and assemble everything when I'm ready to eat, which makes this a lifesaver for busy weeknights.
Common Mistake: Don't skip letting the couscous cool completely before adding the vegetables and dressing, or you'll end up with a mushy, warm salad that loses its wonderful texture.
Serving Suggestion: I love serving this with a side of warm pita bread or over a bed of fresh greens for extra crunch, and a sprinkle of extra feta on top never hurts.
Equipment Alternative: If you don't have a skillet for the chicken, you can easily grill it on a grill pan or even bake it in the oven at 375°F for about 20 minutes, just make sure to let it rest before slicing.