Pearl Couscous Chicken Salad

Full of fresh Mediterranean flavors, this pearl couscous chicken salad recipe is great for meal prep. Pearl couscous is combined with cucumber, feta cheese, red onion and shredded chicken before being tossed in a simple lemon dressing.

Course dinner, lunch, Main Course

Cuisine Mediterranean

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 398kcal

Author Slow The Cook Down

Ingredients

1 bouillon cube vegetable or chicken
2 cups water (475ml)
1 cup pearl couscous (175g)
1 lemon juice and zest
2 tablespoons extra virgin olive oil
¼ teaspoon salt
pinch black pepper
1 teaspoon dried oregano
½ teaspoon honey
¼ small red onion finely sliced
½ English cucumber diced
⅔ cup feta cheese (100g) cubed/crumbled
1½ cups shredded chicken (250g)

Instructions

Dissolve the bouillon cube in the water. Add to a saucepan and bring to a boil on the stovetop.
1 bouillon cube, 2 cups water
Add the couscous to the water, simmer for 10 minutes with the lid on. Take off of the heat, stir and let sit for 5 minutes. All of the liquid will be absorbed and there shouldn't be a need to drain it.
1 cup pearl couscous
Meanwhile, make up the lemon dressing by whisking together the lemon juice and zest, oil, salt, black pepper, oregano and honey.
1 lemon, 2 tablespoons extra virgin olive oil, ¼ teaspoon salt, pinch black pepper, 1 teaspoon dried oregano, ½ teaspoon honey
Finely slice the onion and cube the cucumber and feta.
¼ small red onion, ½ English cucumber, ⅔ cup feta cheese
Add everything to a large bowl and toss to combine.
1½ cups shredded chicken

Notes

This pearl couscous salad has a strong lemon flavor. Omit the zest if you prefer it less lemony.
If you find the flavor of red onion too strong, after slicing it, let it sit in cold water for a few minutes to make it milder.
I cook the couscous in vegetable or chicken stock for more flavor, you can use plain water if you prefer.
Nutritional values are an estimate and based on 1 of 4 servings.

Nutrition