Grilled Chicken Couscous Salad
This is a very unique twist of Mediterranean ingredients with a BBQ fusion. This salad is great for a small family dinner, or an addition to any potluck.
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!