I’m so happy to share this Chicken Couscous Salad with you because it is fresh, colorful, and full of flavor. This salad combines tender roasted chicken, fluffy couscous, crisp vegetables, and tangy feta, all topped with a bright citrus dressing. It is easy to make, satisfying, and perfect for a light lunch or a simple dinner.
Level: Easy
Total Time: about 20 minutes
Prep Time: about 15 minutes
Cook Time: about 5 minutes
Yield: 4 servings
Course: Lunch or Dinner
Cuisine: American
I still remember the first time I made this salad at home. The kitchen smelled fresh and citrusy, and everything came together so quickly.
This dish is vibrant and refreshing, with a mix of textures from tender chicken, soft couscous, and crunchy vegetables. The lemony dressing adds a pop of flavor that ties everything together perfectly.
It is great for warm days, weeknight meals, or meal prep. You can enjoy it right away or chill it for later in the week.
How to Make Chicken Couscous Salad
This salad blends juicy roasted chicken with fluffy couscous and fresh vegetables for a bright, flavorful meal. Here’s how it all comes together:
• Roasted chicken seasoned with herbs and spices
• Fluffy couscous cooked quickly in hot water
• Crisp vegetables like cucumber, red bell pepper, and red onion
• Tangy feta cheese for richness
• Fresh parsley for color and flavor
• Homemade citrus dressing to tie everything together
It is an easy one-bowl meal with big flavor and very simple cleanup.
Ingredients
• 4 small chicken breasts (preferably free-range or organic)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon dried Italian seasoning
• 1 teaspoon paprika
• ¼ teaspoon ground coriander
• Salt and black pepper to taste
• 1 cup dry Moroccan couscous
• 1 cup water
• ¼ cup red onion, chopped
• 1 cup cucumber, chopped
• 1 cup red bell pepper, chopped
• ¼ cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons lemon juice
• ¼ cup extra virgin olive oil (for dressing)
• Salt and black pepper to taste (for dressing)
Directions
- Preheat and Prepare Chicken:
- Preheat your oven to 400°F.
- In a medium bowl, toss chicken breasts with 2 tablespoons olive oil, Italian seasoning, paprika, ground coriander, salt, and pepper.
- Roast the Chicken:
- Place chicken on a baking sheet lined with parchment paper or foil.
- Roast for about 15 minutes, until the chicken reaches an internal temperature of 165°F.
- Rest and Slice Chicken:
- Let the chicken rest for about 10 minutes to retain juices.
- Slice into pieces before serving.
- Cook the Couscous:
- In a medium saucepan, bring 1 cup of water to a boil.
- Remove from heat and stir in couscous.
- Cover and let sit for 5 minutes, then fluff with a fork. Allow to cool for at least 5 minutes.
- Make the Dressing:
- In a small bowl or jar, combine lemon juice, ¼ cup olive oil, salt, and pepper.
- Whisk or shake until well blended.
- Assemble the Salad:
- In a large bowl, combine couscous, red onion, cucumber, red bell pepper, feta, and parsley.
- Pour dressing over the salad and stir to coat everything evenly.
- Serve with Chicken:
- Place sliced chicken on top of the salad.
- Garnish with extra parsley if desired and serve immediately.
Process Details
• Roasting the Chicken: Roasting ensures the chicken stays juicy and tender while developing a mild golden flavor.
• Couscous Texture: Letting couscous sit covered allows it to absorb water fully and become light and fluffy.
• Fresh Vegetables: Chopped veggies add crispness and color to the salad.
• Dressing Balance: Lemon juice with olive oil brightens the dish and ties all the flavors together.
• Resting Chicken: Resting keeps the chicken moist and easy to slice evenly.
Tips for Success
• Choose fresh chicken breasts for the best texture.
• Fluff couscous gently with a fork to avoid clumping.
• Use fresh lemon juice for a brighter dressing flavor.
• Chop vegetables evenly for consistent texture in every bite.
• Make the dressing ahead of time for quick assembly.
• This salad can be served warm or chilled.
Serving Ideas
• Light Lunch: Enjoy as a standalone meal.
• Meal Prep: Divide into containers for ready-to-go lunches.
• Side Dish: Serve alongside grilled fish or chicken for a bigger meal.
• Extra Flavor: Add extra parsley or a few olives for variety.
• Picnic Friendly: Pack in a container for outdoor meals.
Storage & Freezing
• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Chilled or Warm: This salad can be enjoyed cold or lightly warmed.
• Chicken Storage: Keep cooked chicken separate if storing for meal prep.
• Freezing: Freezing is not recommended due to fresh vegetables and feta.
• Reheating: Warm gently in the microwave if desired, or enjoy chilled straight from the fridge.
Nutrition Info (Approximate per Serving)
• Calories: ~400
• Protein: ~32g
• Carbohydrates: ~30g
• Fat: ~18g
• Fiber: ~3g
• Sodium: ~550mg
• Sugar: ~4g
This Chicken Couscous Salad is fresh, colorful, and full of flavor, with tender chicken, fluffy couscous, crisp vegetables, and a bright citrus dressing. It is quick to prepare and perfect for light meals or easy meal prep.
I hope you enjoy making this salad and find it as satisfying as I do. It is simple, versatile, and a great way to enjoy a wholesome, homemade meal.
