This Couscous Chicken Salad is made with pearl couscous, grilled or cooked chicken, bell pepper, mushrooms, cherry tomatoes, spinach, arugula, feta cheese, tossed with a paprika vinaigrette! It's an easy and delicious salad to eat warm for dinner, and again the next day cold for lunch.
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Equipment
medium saucepan
Large Mixing Bowl
1-cup liquid measuring cup
Ingredients
Dressing
⅓cupextra-virgin olive oil
2tablespoonswhite balsamic vinegar
1 ½teaspoonspaprikacan also used smoked paprika, if desired
1teaspoonsalt
½teaspoonfreshly ground black pepper
Salad
1 ⅓cupspearl couscousaka Israeli Couscous
1tablespoonextra-virgin olive oil
2cupswater
½teaspoonssalt
2cupspacked spinachcoarsely chopped or torn
2cupspacked arugulacoarsely chopped or torn
18ouncescherry tomatoes
1 orange or yellow bell peppersliced thin
6button mushroomssliced
2cups cooked chickenchopped, diced or shredded
4ouncescrumbled seasoned feta cheese
Instructions
Dressing
Whisk together the olive oil, white balsamic vinegar, paprika, salt and black pepper in a 1-cup liquid measuring cup or small bowl.
Salad
In a medium saucepan over medium-high heat, place the tablespoon of olive oil.
Add the couscous, stirring frequently, and cook till lightly golden, about 4-5 minutes.
Add the water and the salt and bring to a boil.
Reduce to medium-low, cover and simmer until water is absorbed, about 10 minutes.
Combine the spinach, arugula, tomatoes, pepper, mushrooms, and chicken in a large bowl.
Add the feta cheese, but do not yet mix. Add the couscous.
Whisk the dressing to thoroughly combine the ingredients again and pour over the couscous.
Mix everything together until coated with the dressing, and serve.