Chicken Couscous Salad with Herbs

Enriched with lean grilled chicken and vibrant fresh herbs, this Middle Eastern couscous salad offers a satisfying and refreshing main course rich in high-quality protein.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 550 g (1.21 lbs) chicken breast (raw) · 616 kcal in the whole recipe
• 180 g (0.9 cup) dry couscous · 677 kcal in the whole recipe
• 200 g (1 medium) cucumber, diced · 32 kcal in the whole recipe
• 250 g (2 medium) tomatoes, diced · 45 kcal in the whole recipe
• 100 g (1 small) red onion, finely sliced · 40 kcal in the whole recipe
• 20 g (1/2 cup) fresh parsley, chopped · 7 kcal in the whole recipe
• 15 g (1/3 cup) fresh mint, chopped · 7 kcal in the whole recipe
• 20 g (1.5 tbsp) extra virgin olive oil · 177 kcal in the whole recipe
• 30 g (2 tbsp) fresh lemon juice · 7 kcal in the whole recipe
• Salt, black pepper, ground cumin, and sumac to taste

Method

1. Season chicken breasts with salt, black pepper, and cumin, then grill on a lightly oiled pan for 12-15 minutes at medium-high heat until fully cooked; let rest and dice.

   

2. Place the dry couscous in a heatproof bowl, pour boiling water until just covered with a pinch of salt, cover tightly, and steam for 5-7 minutes before fluffing with a fork.

   

3. In a large salad bowl, combine the fluffed couscous, diced grilled chicken, cucumber, tomatoes, red onion, parsley, and fresh mint.

   

4. Whisk the extra virgin olive oil, fresh lemon juice, salt, and sumac together, pour over the salad, toss gently, and serve.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.