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Israeli Couscous Salad with Lemon Grilled Chicken
Israeli Couscous Salad
with Lemon Grilled Chicken
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Israeli Couscous Salad

with Lemon Grilled Chicken

INGREDIENTS

Serves 4
  • 2 organic boneless chicken breasts
  • Juice of 1 lemon
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, crushed
  • 1/4 teaspoon red pepper flakes
  • 4 thyme springs, leaves removed
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 cup Israeli couscous
  • 2 cups water
  • 1/2 cup red grape tomatoes, halved
  • 1/2 cup yellow grape tomatoes, halved
  • 1/2 English cucumber, halved, seeded, and sliced
  • 1/4 cup red onion, thinly sliced
  • 2 ounces feta, cubed
  • 1/2 cup seedless Kalamata olives, halved
  • 1/4 cup chopped parsley (or mint or basil)
  • 1 tablespoon red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper to taste
Recipe by Anna Watson Carl

STEP  OF 

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DIRECTIONS SHOW STEP-BY-STEP

Place the chicken breasts in a small glass dish. Combine the lemon juice, olive oil, garlic, and red pepper flakes, and thyme leaves in a small bowl and pour over the chicken breasts. Let marinate at room temperature while preparing the couscous salad.

Heat 1 tablespoon olive oil in a medium saucepan over medium high heat. Add the couscous and, stirring constantly, cook for 4 minutes or until lightly toasted. Add the water and bring to a boil. Reduce the heat and simmer for 15 minutes or until the water is evaporated. Let sit for five minutes. Transfer to a bowl and place in the refrigerator to cool for 10-15 minutes while prepping the rest of the ingredients.

Meanwhile, combine the tomatoes, cucumbers, red onion, feta, olives, and parsley in a large bowl. Add the cooled couscous and toss to combine. Whisk the vinegar and olive oil in a bowl until combined; pour over the couscous salad and toss to combine. Season with salt and pepper to taste.

Heat a grill pan or grill. Remove the chicken breasts from the marinade and season with salt and pepper. Grill over medium-high heat for about 5 minutes per side, or until the internal temperature reaches 165 degrees. Let sit for 5 minutes and then slice on the diagonal. Serve alongside the couscous salad.

VEGAN OPTION: Eliminate the chicken and the feta and you have a delicious vegan main dish or side salad. Throw in some toasted pine nuts for added flavor.

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