Easy chicken couscous salad is the perfect healthy lunch or light dinner. This delicious and colorful dish is high in protein and filled with nutritious vegetables. Best of all, it’s topped with a flavor-packed, homemade dressing featuring fresh citrus.
In a medium glass bowl, add chicken and olive oil. Mix well.
Add all the spices and toss everything together. Set aside.
On a baking sheet lined with aluminum foil or parchment paper, place the chicken, and roast it for about 15 minutes or until it reaches an internal temperature of 165°F (at the thickest part). Let it cool/rest for at least 10 minutes and slice before serving.
In a medium saucepan, bring water to a boil. Once the water is boiling, turn off the stove and add couscous. Cover the saucepan with a lid and let sit for 5 minutes. Uncover, fluff with a fork, and set aside to cool for 5 minutes or more.
In a mason jar or small bowl, pour the freshly squeezed lemon juice and olive oil. Add salt and pepper and whisk everything.
In large bowl, add cooked couscous, red onions, cucumber, red bell pepper and feta cheese. Stir really well. Pour the dressing on top and mix everything again.
Taste and adjust the seasoning if you think it's necessary. Garnish with parsley if you prefer. Serve immediately with slices of chicken.
MEAL PREPPING:
Place an even amount of chicken couscous salad into 4 glass containers. Cover with the lid, and place in the fridge for up 4 days.
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Notes
If desired, use different protein like shrimp/steak in this salad. For vegetarian try mushrooms, tofu, extra feta or artichoke hearts.
You can grill your chicken instead of baking it.
Regular couscous isn't gluten free. But, you can look for specialty, gluten-free brands at the store if you need a wheat free option.
Feel free to use pearl couscous in this salad if desired.
For even more protein, cook your couscous in bone broth rather than water.
Be sure rest chicken before slicing or the juices will run out.
Start slow with the salt, add more at the end if necessary.
I like using English cucumbers as they're sweeter and seedless.
Dice everything into small pieces so you can get an equal amount of each ingredient in every spoonful.
To store: Store leftovers in an airtight container in the fridge for up to 4 days (or freeze up to 4 months). You can eat this salad chilled or reheat in the microwave if desired.