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chicken couscous salad with roasted red pepper dressing

Chicken Couscous Salad with Roasted Pepper Dressing

This Mediterranean-inspired chicken couscous salad recipe is undoubtedly delicious and perfect to impress. The chicken couscous salad with roasted red pepper dressing is not just a salad; it is a combination of complex flavours and so many delicious textures.
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Author: Miranda | My Anosmic Kitchen

Ingredients
  

For the Chicken

  • 4 medium size chicken breats
  • 2 teaspoons organic chicken seasoning
  • 1 tsp paprika
  • 1/2 tsp ground cumin
  • 2-3 tablespoons extra virgin olive oil
  • salt & black pepper to taste

For the Couscous

  • 1 cup dry Moroccan couscous
  • 1 cup water or stock
  • salt to taste

For the Salad

  • 1 cup halved cherry tomatoes
  • 1-2 cups cubed cucumber chopped pulp removed
  • 1 cup red bell pepper chopped
  • fresh chopped parsley
  • 1/2 sliced red onion 1/4 cup

For the Dressing

  • Roasted red pepper salad dressing as needed

Instructions 

  • Preheat the oven or air fryer to 200 C / 400 F.
  • In a small bowl, add chicken pieces, olive oil, spices, salt and pepper. Mix well.
  • Spread the chicken pieces on a baking sheet with parchment paper for the oven OR on on a paper lining for the air fryer basket.
  • Bake the chicken for 15 minutes or until it reaches an internal temperature of 75 degrees C (165 degrees F). If using the air fryer, check in after 10 minutes it may only need another 2-3 minutes instead of 5.
  • Let the chicken cook and rest for 10 minutes before slicing into it and carving.
  • Meanwhile, in a bowl, add the couscous and kettle boiled water. Cover immediately with cling wrap and allow to steam for 5 minutes.
  • After 5 minutes, once the water has all evaporated, remove the cling wrap and fluff the couscous with a fork and set aside to cool.
  • In a large bowl add the cooked couscous, and all the salad veggie ingredients - red bell pepper, cucumber, cherry tomatoes and red onion. Mix well.
  • Add the cooked and cooled chicken and mix again. Pour the red pepper dressing over, mix and taste for seasoning. Add the chopped parsley if preferred and serve.

To Make Ahead

  • Place the salad in a sealed air-tight container without the tomatoes and the dressing. Refrigerate for up to 4 days and add the dressing and tomatoes before eating.

Notes

Recipe Notes:
You can also use steak strips or cubes, tofu or shrimp for a different protein. 
Slice the chicken instead of chopping into cubes. 
Pearl couscous is a great option instead of the tiny granules. 
Grill the chicken if you like or pan sear the chicken.
Always rest your meat before serving to avoid the juices running out. 
Instead of deseeding or removing the pulp from the cucumber,  buy English cumbers 'no seeds'
It's a good idea to chop everything more or less the same size for uniformity. 
 

Nutrition

Calories: 372kcalCarbohydrates: 25gProtein: 53gFat: 7gSaturated Fat: 2gCholesterol: 145mgSodium: 304mgFiber: 6gSugar: 14g
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