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Dinner for 4

Chicken Couscous Salad

Seasoned chicken, fluffy couscous, crisp vegetables, feta, and lemon dressing make a fresh salad in about twenty minutes.

$2.10per serving $$
20 minstart to table
4servings

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Ingredients

  • 4 small free-range organic chicken breasts
  • 2 tbsp extra virgin olive oil
  • 1 tbsp dried italian seasoning
  • 1 tsp paprika
  • 1/4 tsp ground coriander
  • salt and pepper (optional)
  • 1 cup dry moroccan couscous
  • 1 cup water
  • salt
  • 2 tbsp lemon juice
  • 1/4 cup extra-virgin olive oil
  • salt and black pepper (optional)
  • 1/4 cup red onions
  • 1 cup cucumber
  • 1 cup red bell pepper
  • 2 tbsp fresh parsley
  • 1/4 cup feta cheese

Steps

  1. Season the chicken breasts with Italian seasoning, paprika, coriander, salt, and pepper.
  2. Heat 2 tablespoons oil in a large skillet over medium heat and cook the chicken for 5 to 7 minutes per side, until it reaches 165 F.
  3. Boil the water with a pinch of salt, stir in the couscous, cover, and remove from the heat for 5 minutes.
  4. Whisk the lemon juice, 1/4 cup oil, salt, and pepper in a large bowl.
  5. Fluff the couscous and toss it with the dressing, onion, cucumber, bell pepper, and parsley.
  6. Slice the chicken, fold it into the salad, and sprinkle the feta over the top.

Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.

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