Chicken Couscous Salad with Tangy Mustard Vinaigrette
So scrumptious at room temperature or chilled, this salad is sure to be a hit with your family or friends. Serve it as is or over lettuce leaves with a side of grilled Pita Bread and no one will go away hungry!
Servings: 4 people
Ingredients
- 1/2 Cup olive oil
- 2 TBSP Lemon Juice fresh squeezed is best
- 2 TBSP White Balsamic Vinegar If you do not have White Balsamic Vinegar, please just use more Lemon Juice
- 4 Tsp Dijon Mustard
- 3 Tsp sugar
- 2 Tsp Salt
- 1/2 Tsp ground Black Pepper
- 2 Cloves garlic pressed or finley minced
Chicken
- 4 6oz Chicken Breasts boneless and skinless
- 1/3 Cup Mustard Vinaigrette
Salad
- 1-1/2 Cups dry Couscous
- 2 Cups Chicken Broth
- 1/2 Yellow Bell Pepper diced
- 8-10 Grape Tomatoes quartered
- 4-6 Scallions thinly sliced
- 1/2 English Cucumber quartered and diced
- 1/2 Cup pitted Kalamata Olives coarsely chopped
- 1/4 Cup Fresh Parsley minced
- 1/2 Cup Feta Cheese crumbled
Instructions
Vinaigrette
- Combine all ingredients for the Vinaigrette in a screw top jar and shake it well until emulsified
Chicken Marinade and cooking.
- In a gallon size zip bag, place the Chicken breasts and pour in about 1/3 Cup of the Vinaigrette. Shake it around and then seal and place in the refrigerator for 4-6 hours. More is even better! After marinating the Chicken, either grill it for about 5 minutes on each side ( preferred method) or pan fry it until no longer pink. Both ways are perfectly fine.
Couscous Salad
- In a medium size sauce pan, bring the 2 Cups of Chicken Broth and the 1 TBSP Olive Oil to a boil, turn off the heat and stir in the Couscous. Cover and let sit for 5 minutes, then fluff with a fork and set aside to cool.
- While the Couscous is cooling to room temperature, chop and/ or mince the vegetables.
- Gently fold the chopped vegetables into the Couscous. Shake the remaining Vinaigrette well and pour about 1/2 cup over all and stir in gently until well coated. Refrigerate until chilled. About 1 hour, but I have also served this at room temperature and it is lovely!
To Serve
- When ready to serve, line each of 4 plates with Lettuce leaves if desired. Spoon the Couscous salad evenly over the 4 plates. Slice the cooked Chicken thinly and carefully arrange on top of the Couscous. Top with Feta crumbles and serve!
- Pass any remaining Vinaigrette just in case someone likes a bit more tang. Enjoy!
- I truly hope you all are enjoying summer wherever you live! And, I hope you will enjoy my Chicken Couscous Salad as much as I enjoyed sharing this recipe with you.
- Wherever your Journey leads you this summer, I hope you are Blessed with sitting outside with family and friends on a hot summer evening. Laughing, talking, watching fireflies or maybe enjoying a campfire. Laughing, telling stories and holding your wee ones close.
- Thanks for stopping by today! Be sure to leave me a comment. I do love hearing from you. Journey on! Hugs and much love from me, Karen, TJG