Go Back
–+ servings
Pearled Couscous Salad in a large white, glass mixing bowl
Pin Print

mediterranean pearl couscous salad with chicken

5 from 2 ratings
Hannah Kling
Pearled couscous salad is a quick and easy recipe with fresh veggies, herbs, and a zesty lemon dressing, perfect for spring, summer, or meal prep.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 servings

Ingredients  

Couscous Salad

  • 1 box of pearled couscous (I used Near East Roasted Garlic & Olive Oil)
  • 2 bell peppers (any color, diced )
  • 1 cucumber (diced)
  • 1/4 cup red onion (diced)
  • 1 cup cherry tomatoes (halved)
  • 1/4 cup parsley (finely chopped)

Chicken

  • 2 chicken breasts ((about ½–1 lb))
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika

Dressing

  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup red wine vinegar
  • 2-3 garlic cloves (minced)
  • 1 tbsp Dijon mustard
  • Juice from 1/2 lemon
  • Salt and pepper to taste

Instructions

  • Preheat oven to 400F.
  • Start by preparing the pearled couscous according to package. If using unflavored pearled couscous, I would recommend adding in some seasoning like garlic powder, onion powder and Italian seasoning.
  • Next, prepare the chicken. Pat the chicken dry with paper towels. Season both sides generously with salt, pepper, paprika, garlic powder, and onion powder.
  • Heat 1–2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken and sear for 3–4 minutes per side, until golden brown.
  • Transfer the skillet to a preheated oven at 400°F and bake for 12–15 minutes, or until the chicken reaches an internal temperature of 165°F.
  • Remove from the oven and let rest for 5 minutes before chopping into bite-sized pieces.
  • Next prep the veggies. You can either finely chop the bell peppers, cucumbers and red onion with a knife or use a vegetable chopper. Slice the cherry tomatoes in half and finely chop the fresh parsley.
  • Add all ingredients, including the pearled couscous and chicken to a large mixing bowl.
  • Next, prepare the dressing by whisking all ingredients together in a small bowl. Pour dressing over salad and mix well.
  • Serve salad immediately at room temperature, or chill in the fridge for an hour or more.

Notes

  • Toast the couscous. Lightly toasting the dry couscous in a bit of olive oil before cooking adds a deeper, nutty flavor.
  • Mix up the cheese. Feta is classic, but mozzarella pearls, goat cheese, or shaved Parmesan can give the salad a whole new vibe.
  • Add a pop of sweetness. A handful of golden raisins or dried cranberries can balance the briny olives and tangy dressing.
Did you make this recipe?Don't forget to tag @lovelydelites across all social media platforms!