Grilled Chicken Couscous Salad
Grilled Chicken Couscous Salad
Ingredients
Dressing
- 1/3 Cup Olive Oil
- 2 Tbsp Balsamic Vinegar
- 1 1/2 tsp Smoked Paprika
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
Couscous
- 1 Tbsp Olive Oil
- 1 1/2 Cups Israeli Couscous
- 2 Cups Chicken or Vegetable Broth
Salad
- 1 11 oz Mediterranean Salad Kit Discard or save dressing packet. You won't need it for this recipe.
- 1/2 Cup Diced Red Bell Pepper
- 1/2 Cup Diced Green Bell Pepper
- 2 Diced Roma Tomatoes
- 4 Diced Boneless, Skinless Cooked Chicken Thighs
- 1/4 Cup Slivered Almonds
- 1/4 Cup Dried Cranberries
Instructions
- Whisk together the ingredients for the dressing. Place in the fridge to chill.
- Pour 1 Tbsp of Olive Oil into a large pot. Heat the oil on medium heat. Place the couscous into the hot oil. Toast the couscous for 4-5 minutes, stirring frequently. When the couscous turns golden brown, add the broth.
- Bring to a boil. Lower the heat to medium low, and cover. Let the couscous simmer for 7-10 minutes. When it is tender, remove it from the heat, and let cool.
- Mix together all of the ingredients for the salad in a large bowl. Add the couscous, and the dressing to the salad. Let chill in the fridge, or serve immediately. I like to let the salad chill in the fridge for about 20 minutes. Enjoy!
Blog Post
If you’re looking for a refreshing summer dish, you have come to the right place. This recipe is light, refreshing, and delicious. This salad has the perfect textures, and flavors for a warm summer night. If you’ve never worked with couscous, have no fear, it is super simple. This whole recipe should be something that anybody could throw together with minimal effort.
When some people hear about couscous, they shy away, thinking that it is just another one of those weird health foods. Couscous isn’t some weird grain. It’s actually a toasted pasta. There are a few kinds of couscous out there, but my favorite is Israeli Couscous, also known as pearl couscous. It’s super easy to toast up real quick, and simmer in chicken broth. There’s a lot you can do with the couscous when it’s done cooking, but this is probably the best way I’ve ever had it.
You can use just about any chicken for this recipe, or completely leave it out for a meat free meal. My favorite chicken to use for this salad, is my Lemon Pepper Grilled Chicken and Marinade. It’s easy to put together, and the chicken only needs to marinate for a short time compared to other recipes. Cook some chicken up, and throw this salad together. You won’t regret it at all!