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Couscous Salad

Ingredients

  • 1 cup whole wheat couscous {Trader Joe's}
  • 1 cup chicken broth
  • 1 tablespoon unsalted butter
  • 1 tablespoon of fresh lemon juice
  • 1 tablespoon olive oil
  • 3 tablespoons of dried cherries
  • 1/4 cup almonds
  • 1/4 cup feta cheese
  • 1 cup of sliced cherry tomatoes
  • 3 scallions sliced {I used just the white parts}
  • 1 persian cucumber sliced
  • 1 avocado diced
  • salt and red pepper flakes for taste
  • *1 pound chicken breast optional {see cooking instructions below}

Instructions

  • Using a large sauce pan add one cup of chicken broth and the butter.
  • Bring to a boil.
  • While you are waiting for the broth to boil, clean and slice all the above veggies.
  • Once the broth is boiling, turn the heat off.
  • Add the couscous and mix with a fork.
  • Add a couple dashes of red pepper flakes and salt to the couscous.
  • Cover with the pan lid and let sit for 10 minutes.
  • *If you are deciding to add chicken, we marinated our chicken in lemon juice, 2 tablespoons of olive oil and 2 cloves of garlic.
  • The chicken was then placed on the BBQ for 5-7 minutes until done.
  • Once the couscous has sat for 10 minutes, take off the lid.
  • Fluff the couscous with a fork.
  • Add the olive oil and lemon juice.
  • Fluff again with a fork.
  • Place the couscous in a large bowl.
  • Add all the veggies but the avocado.
  • Add the cherries, almonds, and cheese.
  • Lightly mix with a fork.
  • Add the avocado
  • Serve in a bowl with or without the chicken {sliced}
  • Enjoy!