Lemon chicken couscous salad

    41 min

    Chicken breasts dressed with lemon and herbs are served with couscous and a cucumber feta salad.

    2 people made this

    Serves: 4 

    • 500ml chicken stock
    • 1 teaspoon sea salt, divided
    • 275g couscous
    • 120ml extra-virgin olive oil
    • 2 lemons, juiced
    • 1 tablespoon chopped fresh rosemary leaves
    • 1 teaspoon dried oregano
    • 4 thinly sliced skinless, boneless chicken breasts
    • 1 pinch sea salt and freshly ground black pepper to taste
    • 1 tablespoon extra-virgin olive oil
    • 1 teaspoon sugar
    • 2 large vine-ripened tomatoes
    • 1 cucumber, chopped
    • 1/4 red onion, finely chopped
    • 75g crumbled feta cheese
    • 50g chopped pitted Kalamata olives
    • 1 tablespoon freshly chopped flat-leaf parsley

    Prep:30min  ›  Cook:11min  ›  Ready in:41min 

    1. Bring chicken stock and 1/2 teaspoon salt to the boil in a saucepan. Stir in couscous. Remove from heat; cover and let stand until stock is absorbed, about 5 minutes. Uncover and fluff with a fork.
    2. Whisk 1/2 teaspoon salt, 120ml olive oil, lemon juice, rosemary and oregano together in a bowl to make dressing.
    3. Place chicken breasts in a shallow dish. Drizzle 4 tablespoons dressing on top. Season both sides with salt and pepper.
    4. Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add chicken breasts; cook until golden brown and cooked through, about 3 minutes per side. Transfer to a large plate.
    5. Place 3 tablespoons dressing in a large bowl; stir in sugar. Add tomatoes, cucumber and red onion; toss to combine. Season with salt and pepper. Add feta cheese and toss again.
    6. Drizzle remaining dressing over couscous and fold in olives. Divide couscous among 4 plates. Slice chicken breasts and place on top. Serve tomato salad on the side. Sprinkle parsley over each plate.

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