Salad with Chicken Couscous

Salad with Chicken Couscous

Salad with Chicken Couscous

I’ve been intending to cook this Mediterranean-inspired salad for a while, and I’m so pleased to share it with you. I can’t even begin to convey how easy it is to make, yet how delicious it is! And I’m not making anything up.

In order to make this salad a complete dinner on its own, I added chicken to the classic Couscous salad, which often does not contain any meat. I adored it.

What you’ll need to make it is as follows:

150g Couscous

250 ml hot Water

1/4 Chicken stock cube

1 cup cooked Peas

1 1/2 cup roasted Chicken, cubed

Seeds of 1 Pomegranate

1 small Onion chopped

Fresh Mint leaves

Fresh Parsley

1 Large Lemon

1/8 teaspoon, Black Pepper

1/2 cup Olive Oil


1/2 English Cucumber

1 medium Tomato (Ripe but firm)

1 cup of Raisins

We first make the Couscous, then in the next section, we put together the real salad.
Measure the couscous into a medium-sized dish or bowl to start.

Pour the boiling water containing the chicken stock cube over the grains after dissolving it. Make sure the liquid completely covers the couscous. Additionally, you may use premade liquid chicken stock. Just be certain to warm it up beforehand.
After adding the liquid to the couscous, cover the bowl with plastic wrap and leave it alone for a few minutes so the grains may puff up and the stock can be completely absorbed.
When the dish had been cooking for 20 minutes, I put it in the refrigerator to chill for a few hours before I was ready to assemble the salad. When prepared, take off the plastic wrap and use a fork to fluff the Couscous to separate the grains. We now go on to Part 2.

Since both need to be cooked, start with the chicken and peas. These may be made at the same time as the couscous. I cut up some leftover roasted chicken breast into cubes. Despite the fact that some people eat peas raw, I also softly cooked the peas as well. Not me 😐. While assembling, be sure that every component is cold.
Additionally, cut up a medium tomato, an English cucumber, parsley, and mint. If you can, try to maintain consistency in size. Harvest the pomegranate’s seeds by cutting it in half.

After that, add the couscous to a salad bowl and start putting the salad together as follows: The chopped herbs, onion, cucumber, and raisins should be added. The key to this recipe’s success is using fresh mint. Make sure not to cut corners.
Then include your cooked chicken and peas.
The tomatoes and pomegranate seeds should then be added.

Finally, sprinkle some crumbled Feta cheese over top for flavor and smoothness.

That should be set aside for a while so you can prepare the salad’s basic dressing. Combine the olive oil, lemon juice, salt, and pepper in a bowl or small mason jar.

Depending on the container you’re using, whisk until well blended or shake.
Use your salad utensils to toss the ingredients together after adding the dressing all over the salad. You want a uniform distribution, that’s what. Keep in mind to season with a taste. Until ready to serve, cover with plastic wrap and place in the refrigerator.
Transfer the salad to your serving dish when you’re ready to serve it, then top it with the remaining fresh herbs. You’re done now.
I ate some avocado slices with my salad for lunch. I can attest that I really appreciated it.