This Chicken & Feta Couscous Salad is a delightful blend of flavors and textures, making it a perfect choice for a healthy lunch or dinner. Packed with protein, healthy fats, and vibrant vegetables, this dish is not only nutritious but also quick to prepare. Below, you’ll find a comprehensive guide including ingredients, cooking instructions, nutritional information, and tips to enhance your culinary experience.
Chicken & Feta Couscous Salad
Prep Time:
5 minutes
Cook Time:
5 minutes
Additional Time:
3 minutes
Total Time:
3 minutes
Ingredients
- For the Salad:
- 1 cup couscous
- 1 ½ cups chicken broth (or water)
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, finely chopped
- ½ cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- ¼ cup olives (optional), sliced
- For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Grocery List
- Couscous
- Chicken breasts
- Olive oil
- Salt & pepper
- Cherry tomatoes
- Cucumber
- Red onion
- Feta cheese
- Fresh parsley
- Olives (optional)
- Lemon juice
- Dried oregano
Instructions
- Prepare the Couscous:
- In a medium saucepan, bring the chicken broth (or water) to a boil.
- Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes until the liquid is absorbed. Fluff with a fork.
- Cook the Chicken:
- While the couscous is resting, season the chicken breasts with olive oil, salt, and pepper.
- Heat a skillet over medium heat and cook the chicken for about 6–7 minutes on each side or until fully cooked (internal temperature should reach 165°F/75°C). Remove from heat and let it rest before slicing.
- Prepare the Vegetables:
- In a large bowl, combine cherry tomatoes, cucumber, red onion, feta cheese, and parsley.
- Make the Dressing:
- In a small bowl or jar, whisk together olive oil, lemon juice, dried oregano, salt, and pepper.
- Combine:
- Add the fluffed couscous and sliced chicken to the vegetable mixture. Pour the dressing over and toss gently to combine all ingredients evenly.
- Serve:
- Enjoy immediately or refrigerate for up to 2 hours to let flavors meld.
Notes
- For added flavor, marinate the chicken in lemon juice and herbs for at least an hour before cooking.
- This salad can be served warm or cold; it's great for meal prep as it keeps well in the fridge.
- Feel free to add other vegetables like bell peppers or spinach for extra nutrition.
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