Chicken and Roasted Veggie Couscous Salad

• 1 1/2 cups couscous
• 1 3/4 cups water
• 2 boneless, skinless chicken breasts
• 1 cup cherry tomatoes, halved
• 1 cup diced zucchini
• 1 cup diced bell pepper
• 1/2 cup diced red onion
• 3 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley
• Juice of 1 lemon

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss zucchini, bell pepper, and red onion with 2 tablespoons olive oil, paprika, garlic powder, salt, and pepper.
3. 3 Spread veggies on a baking sheet and roast for 20 minutes.
4. 4 While veggies roast, season chicken breasts with salt and pepper. Add to oven and cook for an additional 15-20 minutes until chicken is cooked through.
5. 5 Meanwhile, bring water to a boil, stir in couscous, cover, and let sit for 5 minutes.
6. 6 Fluff couscous with a fork and let cool slightly.
7. 7 Once chicken is cooked, let it rest then dice into bite-sized pieces.
8. 8 Combine couscous, roasted veggies, cherry tomatoes, and chicken in a large bowl.
9. 9 Drizzle with lemon juice and remaining olive oil, toss gently.
10. 10 Garnish with fresh parsley before serving.

Equipment

• Baking sheet
• Oven
• Large bowl

Variations

• Substitute quinoa for couscous for a gluten-free option.
• Add olives or artichoke hearts for a Mediterranean twist.

Substitutions

• Use rotisserie chicken for a quicker version.
• Swap in any seasonal vegetables you have on hand.

Pairings

• Pairs well with a crisp green salad or warm pita bread.

Nutrition

Tips

• For a make-ahead meal, assemble the salad and store it in the fridge for up to 2 days.
• Add feta cheese or avocado for extra richness.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a side of pita bread or a light vinaigrette on top for extra flavor.

FAQ