Chicken Couscous Salad

3.66 from 29 votes

Chicken couscous salad is one of those recipes I come back to again and again when I want something that feels fresh and light but is still filling enough for dinner. It is made with baked chicken breast, fluffy Moroccan couscous, red bell pepper, cucumber, red onion, and crumbled feta, all tossed together with a simple homemade lemon dressing. Everything comes together in about 20 minutes, which makes this one of my favorite easy weeknight dinners for busy families. It is also great cold the next day, so I always make a full batch for meal prep.

Prep Time15

Cook Time5

Total Time20

Course: Lunch

Cuisine: American

Keyword: chicken couscous salad, couscous salad

Servings: people

Author: Olivia Ribas

Ingredients

For the Chicken

4 small free-range organic chicken breasts
2 tablespoons extra virgin olive oil
1 tablespoon dried Italian seasoning
1 teaspoon paprika
¼ teaspoon ground coriander
Salt and pepper to taste

For the Couscous

1 cup dry Moroccan couscous
1 cup water
Salt

For the Dressing

2 tablespoons lemon juice
¼ cup extra-virgin olive oil
Salt and black pepper to taste

For the Salad

¼ cup red onions chopped
1 cup cucumber chopped
1 cup red bell pepper chopped
2 tablespoons fresh parsley chopped
¼ cup feta cheese

US Customary - Metric

Instructions

Preheat oven to 400ºF.
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.

Video

Notes

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.

Can I freeze this salad? I do not recommend freezing this one. The couscous and vegetables change texture after freezing and thawing. Store it in the fridge for up to four days instead.

Nutrition