Description
Mediterranean couscous salad with grilled chicken combines couscous, feta, avocado, fresh vegetables, and juicy chicken in a light and satisfying meal.
Ingredients
Units
Scale
- 5 oz grilled chicken breast strips
- 5 oz feta cheese crumbles or sliced
- 2 cups strawberries
- 1 cup cherry tomatoes
- 3/4 cup dry couscous
- 1/3 cup dried apricots
- 1 /4 cup pine nuts
- 1 chicken bouillon cube (0.36 oz)
- 1 bunch green onions
- 1 avocado
- 1/2 red bell pepper
- Olive oil
Instructions
- Prepare just under 1 cup of broth using the chicken bouillon cube.
- Place the couscous in a large mixing bowl and pour the hot broth over it. Add a splash of olive oil and stir briefly. Cover the bowl and let it sit for 5 minutes.
- Meanwhile, slice the green onions, dice the avocado, slice the strawberries (about 2 cups, depending on their size), dice the grilled chicken breast strips, and dice the red bell pepper.
- Toast the pine nuts in a dry skillet until fragrant. Keep a close eye on them, as they can burn quickly.
- Halve the cherry tomatoes and chop the dried apricots into small pieces.
- After 5 minutes, remove the lid and fluff the couscous with a fork. Add all the prepared ingredients and mix well.
- Finally, add the feta cheese crumbles or cut the feta slices into cubes and add them to the salad. Taste and add extra feta or black pepper if desired.
- Cook Time: 20 minutes
- Category: Dinner, Lunch, Side Dish
- Method: Boiling, Sautéing
- Cuisine: Mediterranean