Description
Spiced Chicken and Couscous Salad is a flavorful and satisfying dish, with juicy spiced chicken, fluffy couscous, and a mix of fresh vegetables. It’s a healthy, quick, and easy meal perfect for any day of the week.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup couscous, uncooked
- 1 cucumber, diced
- 2 tomatoes, diced
- 1/2 red onion, thinly sliced
- 2 tablespoons olive oil
- 1 lemon, juiced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- Salt and pepper to taste
Instructions
- Heat a pan over medium-high heat. Cook couscous according to package instructions, usually by adding boiling water and letting it steam for about 5 minutes.
- In a small bowl, mix olive oil, lemon juice, minced garlic, cumin, paprika, coriander, salt, and pepper to create the marinade for the chicken.
- Heat olive oil in the pan. Season the chicken breasts with the spice mixture and place them in the hot pan. Cook for 6-7 minutes on each side until golden brown and cooked through.
- In a large bowl, combine cooked couscous, diced cucumber, diced tomatoes, and red onion. Slice the cooked chicken into strips and add to the salad.
- Toss the salad with the dressing and adjust seasoning if needed. You can add more lemon juice for extra brightness.
- Garnish with fresh herbs like parsley or cilantro for added flavor and color.
- Serve immediately or refrigerate for later.
Notes
- Marinate the chicken for at least 30 minutes for best flavor.
- Add feta cheese for a creamy twist.
- Double the recipe for meal prep, as it holds well in the fridge for a few days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-fry
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 80mg
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