Description
This Mediterranean Pearl Couscous Salad with Chicken is bursting with flavors and textures. It features tender chicken, nutritious chickpeas, and vibrant veggies, all dressed in a zesty yogurt dressing. Perfect for a quick dinner or a healthy lunch option!
Ingredients
Scale
- 1.5 cups dry pearl couscous
- 1 lb cooked chicken breast, diced
- 2 cups chickpeas, rinsed and drained
- 2 cups fresh herbs (parsley, dill, mint) finely chopped
- 4 persian cucumbers, diced
- 1 avocado, pitted, peeled and diced
- 2 cups mini bell peppers, diced
- ½ cup pickled red onions
- 1 bunch green onions, thinly sliced
- ½ cup feta cheese, crumbled
- ½ cup 0% plain Greek yogurt
- 1 tablespoon white vinegar
- 2 tablespoons lemon juice
- 1 tsp lemon zest
- ¼ cup olive oil
- ½ tsp salt
- ½ tsp black pepper
- 2 cloves garlic, pressed
- 1 teaspoon honey
- 2 tablespoons fresh dill, finely chopped
Instructions
- Cook the couscous according to package instructions, then rinse and set aside to cool. Cook the chicken using your preferred method.
- In a large bowl, combine the couscous, diced chicken breast, fresh herbs, chickpeas, cucumbers, avocado, bell peppers, pickled onions, green onions, and feta cheese.
- To create the yogurt tzatziki dressing, whisk together the Greek yogurt, white vinegar, lemon juice, lemon zest, olive oil, salt, black pepper, garlic, honey, and dill in a mason jar or bowl.
- Pour the dressing over the salad and toss to combine. Store in a large glass container in the fridge for up to 3-4 days with chicken or 4-5 days without.
Notes
For added flavor, consider using baked chicken breasts.
Feel free to customize the herbs and vegetables based on your preference.
This salad can be enjoyed warm or cold and is ideal for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 50mg