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Summer Israeli Couscous Chicken Salad
This delicious and easy Couscous Chicken Salad is made with pearl couscous, chicken, lots of veggies, and a bunch of flavor! It's great to eat warm for dinner and again the next day cold for lunch.
Author: Lynne
Ingredients
Dressing
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • 1 1/2 teaspoons paprika
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
Salad
  • 2 large boneless skinless chicken breast, cooked and sliced into 1-inch pieces
  • 1 1/3 cups whole wheat Israeli couscous also known as pearl couscous
  • 1 tablespoon extra-virgin olive oil
  • 2 cups water
  • 1/2 teaspoon salt
  • 2 cup packed spinach coarsely chopped or torn
  • 2 cup packed arugula coarsely chopped or torn
  • 18 ounces about 3 cups grape tomatoes, cherry tomatoes or baby heirloom tomatoes, red and yellow, halved
  • 1 red bell pepper seeded and sliced thin
  • 1/2 cup chopped flat leaf parsley
  • 6 button mushrooms sliced
  • 4 ounces crumbled Mediterranean Seasoned Feta cheese
Instructions
Dressing
  1. Whisk together the olive oil, white balsamic vinegar, paprika, salt and black pepper in a small bowl. S
Salad
  1. In a large saucepan over medium-high heat, place the tablespoon of olive oil.
  2. Add the couscous, stirring frequently, and cook till lightly golden, about 4-5 minutes.
  3. Add the water and the salt and bring to a boil.
  4. Reduce to medium-low, cover and simmer until water is absorbed, about 10 minutes.
  5. In a large bowl, combine the spinach, arugula, tomatoes, red pepper, parsley, and mushrooms.
  6. Add the Feta cheese, but do not yet mix.
  7. Add the couscous.
  8. Whisk the dressing to thoroughly combine the ingredients again and pour over the couscous.
  9. NOW mix everything together, allowing the heat of the couscous to warm the dressing and slightly melt the cheese.
Recipe Notes

I sliced the chicken breast in half the long way so that I had two thinner breasts, seasoned both with a tablespoon of Montreal Chicken seasoning and grilled it on my George Foreman Grill, but you can cook it however you choose. It was really tasty this way and I’ll be preparing it the same way again.