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Lemon chicken couscous salad recipe

Lemon chicken couscous salad recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken salad
  • Chicken pasta salad

Chicken breasts dressed with lemon and herbs are served with couscous and a cucumber feta salad.

2 people made this

IngredientsServes: 4

  • 500ml chicken stock
  • 1 teaspoon sea salt, divided
  • 275g couscous
  • 120ml extra-virgin olive oil
  • 2 lemons, juiced
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 teaspoon dried oregano
  • 4 thinly sliced skinless, boneless chicken breasts
  • 1 pinch sea salt and freshly ground black pepper to taste
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon sugar
  • 2 large vine-ripened tomatoes
  • 1 cucumber, chopped
  • 1/4 red onion, finely chopped
  • 75g crumbled feta cheese
  • 50g chopped pitted Kalamata olives
  • 1 tablespoon freshly chopped flat-leaf parsley

MethodPrep:30min ›Cook:11min ›Ready in:41min

  1. Bring chicken stock and 1/2 teaspoon salt to the boil in a saucepan. Stir in couscous. Remove from heat; cover and let stand until stock is absorbed, about 5 minutes. Uncover and fluff with a fork.
  2. Whisk 1/2 teaspoon salt, 120ml olive oil, lemon juice, rosemary and oregano together in a bowl to make dressing.
  3. Place chicken breasts in a shallow dish. Drizzle 4 tablespoons dressing on top. Season both sides with salt and pepper.
  4. Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add chicken breasts; cook until golden brown and cooked through, about 3 minutes per side. Transfer to a large plate.
  5. Place 3 tablespoons dressing in a large bowl; stir in sugar. Add tomatoes, cucumber and red onion; toss to combine. Season with salt and pepper. Add feta cheese and toss again.
  6. Drizzle remaining dressing over couscous and fold in olives. Divide couscous among 4 plates. Slice chicken breasts and place on top. Serve tomato salad on the side. Sprinkle parsley over each plate.

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Easy Couscous Salad with Lemon Dressing & Fresh Herbs

I’ve been devouring couscous salads at home since I was a kid. I can remember chopping up celery and apple into tiny bits and grabbing handfuls of mint from the garden to toss with fluffy couscous in a garlicky dressing and then eating it by the bowlfuls. It was probably one of the more “exotic” dishes I ate in my small-town Canadian 󈨞s upbringing.

I still make versions of it every summer, with whatever fresh fruits and veggies I have on hand. (Fresh peaches? YES.) The only trick is getting lots of flavours and textures in the mix. I like to include something sweet (usually fruit, whether it’s a fresh or dried), something with crunch (hi, celery), and something nutty (toasted almonds!) plus a few things with punch (onion, herbs, and/or garlic).


  • 1 cup whole-wheat pearl couscous (see Tip)
  • ¼ cup tahini
  • ¼ cup water
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil, divided
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • ¼ teaspoon crushed red pepper
  • 1 clove garlic, minced
  • 2 cups sliced mushrooms (half of a 10-oz. package)
  • ½ medium red bell pepper, chopped
  • 4 cups coleslaw mix (half of a 12- to 14-oz. package)
  • 4 cups baby spinach (half of a 5-oz. bag)
  • 12 ounces cooked chicken breast, chopped (about 2 1/2 cups)
  • ¼ cup toasted sliced almonds
  • ¼ cup crumbled reduced-fat feta cheese
  • 1 tablespoon chopped fresh parsley
  • 1 lemon, cut into wedges (Optional)

Cook couscous in a medium saucepan according to package directions. Fluff with a fork and set aside.

Meanwhile, whisk tahini, water, lemon juice, 1 Tbsp. oil, salt, pepper, and crushed red pepper in a small bowl until well blended set aside.

Heat the remaining 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms and bell pepper cook until the mushrooms release their liquid, about 3 minutes.

Stir in coleslaw mix and spinach continue cooking, stirring, until the spinach wilts, about 2 minutes. Stir in chicken, the couscous, and the tahini sauce cook until heated through, 2 to 4 minutes.

Sprinkle with almonds, feta, parsley, and lemon zest. Serve with lemon wedges, if desired.

Tip: Whole-wheat pearl couscous (aka Israeli couscous) has a deliciously nutty flavor and chewy texture. Look for brands like Bob's Red Mill in natural-foods stores and some supermarkets. If you can't find it, you can substitute regular couscous.


Grilled Lemon Chicken and Moroccan Couscous Salad

Bring chicken broth, 1 tablespoon oil, ginger, garlic, 1 teaspoon salt, turmeric, cinnamon, and cumin to boil in heavy large saucepan. Stir in couscous and remove from heat. Scatter raisins over, cover, and let stand until couscous softens, about 10 minutes. Fluff couscous with fork, breaking up any lumps with fingertips. Transfer couscous to large bowl. Add cucumber, red bell pepper, carrot, green beans, and lemon peel. Whisk remaining 1 tablespoon oil, 1 teaspoon salt, and lemon juice in small bowl. Add to couscous toss to coat. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.

Chicken

Step 2

Place 2 1/2 tablespoons oil, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large resealable plastic bag. Add chicken and seal bag, releasing any excess air turn several times to coat. Let stand at room temperature 30 minutes. Alternatively, chill 1 to 3 hours and bring to room temperature before continuing.

Step 3

Prepare barbecue (high heat). Brush grill rack with oil. Transfer chicken from bag to barbecue with some marinade still clinging and grill until slightly charred and just cooked through, about 4 minutes per side. Transfer chicken to platter and let rest 10 minutes. Stir 3/4 cup chopped cilantro into couscous. Sprinkle almonds over, if desired. Drizzle chicken with oil, sprinkle remaining 1/3 cup chopped cilantro over, and garnish with lemon wedges. Serve with couscous.


Recipe Summary

  • 1 cup chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon butter
  • ¼ teaspoon salt
  • ⅔ cup couscous
  • 1 (2 ounce) jar sliced pimento peppers, drained
  • 2 tablespoons toasted pine nuts
  • 2 tablespoons chopped fresh parsley

Stir chicken broth, lemon juice, lemon zest, butter, and salt together in a saucepan bring to a boil. Add couscous to the liquid and stir to coat completely. Place a cover on the saucepan, remove from heat, and let couscous soak in hot liquid until the moisture is mostly absorbed, about 5 minutes.

Fluff couscous with a fork. Stir pimento peppers, pine nuts, and parsley into the couscous.


Skewered chicken marinated in lemon, parsley and garlic recipe

The perfect way to spruce up an ordinary chicken dish Credit: Haarala Hamilton

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T he key things here are to marinate the chicken for long enough and not to overcook it – chicken breast can be dry. It only takes eight minutes to cook these through on a griddle pan. Surprising how a dish this simple can taste so good. You’ll need eight skewers for this. And if you are using wooden skewers, soak them in water first to prevent them from burning.

Prep time: 10 minutes, plus 1 hour marinating | Cooking time: 8 minutes


Israeli Couscous Salad

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.


Lemon Couscous Salad

With warm sunny weather, no one likes to spend time cooking. That’s why I love this easy couscous salad! I make a big batch of it and have it for lunch at work or take it on the boat.

In this recipe, I use a lemon flavored packaged couscous by Casbah, but you can easily make it from scratch too. The one thing I love about this couscous, is you don’t need to add any kind of dressing. The couscous is so flavorful, that it does great on it’s own. This way the veggies don’t get soggy too!

With our busy schedules, this is just easier for us. I also use pre-cooked chicken when I am in a hurry.

This will last about three to four days in the refrigerator. I’m not a big fan of eating cooked chicken after that. You can certainly add or swap out your favorite veggies too. If you have a favorite version, please share with us.

We’re headed down to Kingston on our boat next weekend, so this will be a great salad for entertaining. It packs well and the veggies don’t get soggy. Be sure to use very fresh cucumbers and bell peppers. Be sure to check out the rest of our tasty recipes on our recipe page! Enjoy!


Lemon Couscous Salad: A light, refreshing side dish

This quick and easy lemon couscous salad is bursting with citrus flavor and highlighted with mint and feta cheese.

Hi! How was your weekend? What did you do for Mother’s Day? We went out to lunch on Saturday and got takeout for lunch on Sunday. The rest of the time I cooked. Did you go out to eat? I have to say, when we go out, I usually regret spending the money. Except for the convenience of not having to cook and cleanup, it always feels like a waste of money.

On Saturday, we went to a diner for lunch. The boys got grilled cheese sandwiches and fries Matt got scrambled ham and eggs with hashbrowns and toast and I got a jalapeno chicken sandwich (without the bun) with fries. Matt and I were both kind of “meh” about our food, and I realized I could have easily made everything at home at least as well for half the price.

Sunday, we ordered sushi delivery, and again I was pretty unimpressed. Everyone else enjoyed theirs, and I certainly wouldn’t have made all that at home, but I didn’t order well and didn’t love my food. I felt like I should take the day off cooking for Mother’s Day, but I made breakfast because it’s hard to get gluten-free breakfast, and I made dinner because I didn’t want to spend any more money ordering out!

The dinners I made the past two days were so good if I do say so myself. Saturday I made Cajun Salmon Alfredo, and Sunday I made homemade pizzas. Matt does the dinner dishes, and I love to cook. There’s really no downside to making a tasty dinner at home!

Speaking of home cooked food being the best, I made this salad for a teacher appreciation potluck lunch last week. I love it that the parents came together to give the teachers a meal from the heart instead of just ordering a catered lunch. I’m sure the teachers loved it too! This salad is perfect for potlucks because it’s tasty cold or room temperature, and it’s easy on the eyes too! I hope you’ll enjoy it soon for dinner at your house or for a summer BBQ.


Mediterranean Chicken Couscous Salad Recipe

Ingredients

  • ▢ 1 box (5.8 ounces) couscous (I used Near East roasted garlic )
  • ▢ 1-1/2 cups chopped cooked chicken breast
  • ▢ 1 can (14 to 15 ounces) garbanzo beans, rinsed and drained
  • ▢ 1 cup chopped English cucumber
  • ▢ 1 cup halved grape tomatoes
  • ▢ 1 cup chopped fresh parsley
  • ▢ 1/4 cup chopped fresh mint
  • ▢ 4 green onions, chopped
  • ▢ 1 garlic clove, minced
  • ▢ 1/4 cup fresh lemon juice
  • ▢ 2 tablespoons olive oil
  • ▢ 1/4 teaspoon salt

Instructions

Recipe Notes

Did you make this recipe? Mention @simplenourishedliving on Instagram and tag #simplenourishedliving - we love to see your creations!

*PointsPlus® and SmartPoints® calculated by Simple Nourished Living Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.

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Martha is the founder and main content writer for Simple-Nourished-Living.

A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.

A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.

This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!

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