Salad with Curry Chicken and Couscous

Salad with Curry Chicken and Couscous

Salad with Curry Chicken and Couscous

Having a food blog might be difficult at times. We just got back from a long weekend, and I have yet to replenish the crisper. I also don’t have time to get there today. Nonetheless, I’m wanting a giant platter of chicken and couscous curry salad!

The colors in this salad will make your eyes happy!
One of your favorite ways to consume it is in this curried couscous salad.

Whenever there are leftovers in the fridge, I find you standing in front of it, door open, fork in hand, eating it directly from the storage container.

This salad is one of my favorites to bring to potlucks and picnics. It may be served warm or cold and tastes delicious either way (but leave the chicken out if you are taking it someplace hot).
If you omit the chicken and spinach, this makes an excellent side dish.

Look at how lovely and colorful the ingredients are! Take a picture of them and use it as your phone’s wallpaper. It will make you happy and make you want curried couscous all the time. … On second thinking, don’t put that as your phone wallpaper.

Salad with Curry Chicken and Couscous
Ideal for a picnic, road trip, or summer evening supper. Colorful veggies, toasted pearl couscous, and delicate chicken bits make up this dish. The spicy and earthy-tasting curry vinaigrette dressing creates a distinct and refreshing salad.

Ingredients \sCouscous
1 cup Pearl couscous (you may substitute regular couscous for this)
2 tablespoon vegetable oil
1 cube chicken bouillon 1 1/4 cup chicken broth
Salad 1 tsp fresh black pepper
6 cups baby spinach, fresh
1/2 cup cherry tomatoes, quartered
1/3 cup small sliced cucumber
1/2 cup small sliced carrots
3 celery stalks, chopped

2 full green onions, cut thin (white and green sections)
1 jalapeo pepper, very finely minced
Vinaigrette with Curry
Lemons, 2 lemons JUICE AND ZEST make use of huge lemons
1 tablespoon honey
2 teaspoon lemongrass In a squeeze tube in the produce section. Gourmet Garden is what I use.
1 tablespoon curry powder I use Jamaican curry, although a yellow Indian curry will also suffice.
2 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoon spicy pepper flakes
1 tablespoon freshly ground black pepper
1 teaspoon kosher salt
1 pound chicken breast
2 teaspoon curry powder
2 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon olive oil
2 tablespoons butter

Instructions \sChicken
Cut the chicken into bite-size chunks. Season the chicken cubes with garlic powder, onion powder, and curry powder. Allow to rest for 10 minutes after thoroughly mixing.

Heat the olive oil and butter in a cast iron frying pan. Add the chicken cubes after the butter has melted and the oil is heated. Cook until the chicken is cooked through. Remove from heat and put aside.

1 tbsp olive oil in a heavy-bottomed pan Warm up the oil.

Stir the pearl couscous into the oil frequently. The couscous is toasting, which gives it a strong nutty taste. Keep a tight watch on this since the couscous may burn.

Combine the chicken broth and the chicken bouillon package or cube in a mixing bowl.

Bring to a sour boil. Continue to boil for 4 to 5 minutes. Remove from heat once most of the chicken stock has been absorbed, cover with a lid, and let aside for 5 – 10 minutes.

Take off the lid and fluff the couscous with a fork.

Vinaigrette with curry
The two lemons should be juiced and zested. Meyer lemons are my favorite lemons to use in this vinaigrette when they are in season. They offer a bright, sweet taste. Any variety of lemon, however, will taste delicious.

Combine the honey and all of the spices in a mixing bowl. Everything should be combined.

Slowly drizzle in the olive oil while whisking constantly. Season to taste.

Gather all of the veggies. They should be around the same size as the couscous (if you are using pearl couscous). Place all of the vegetables in a dish EXCEPT the spinach.. (keep the spinach separate).

In a large mixing bowl, combine the fluffed couscous, chicken, and vegetables.

Mix in the curry vinaigrette well.

To serve, place a large scoop of couscous in the center of the platter and top with fresh spinach.