Couscous Salad gets a tasty upgrade from a simple side dish to a full meal when tossed with fresh veggies, honey harissa vinaigrette, and grilled chicken. It's refreshing, filling, and works as a healthy lunch or dinner option!
0 Marinate the Chicken: In a bowl. Combine the olive oil, honey, harissa paste, ground cumin, ground coriander, garlic powder, salt and pepper. Mix well to form a smooth marinade.
1 Add the chicken breasts to the marinade, ensuring they are coated evenly. Cover the bowl and let the chicken breast marinate in the fridge for at least 30 minutes or preferably overnight.
2 Cook the Couscous: In a medium pot, bring the chicken broth or water to a rolling boil. Stir in the couscous, cover the pan then remove it from heat. Let it sit for about 5 minutes or until the couscous absorbs all the liquid. Fluff the couscous with a fork and set it aside to cool. You can also cook the couscous according to the packaging instructions.
3 Prepare the Vinaigrette: In a small bowl, whisk together the olive oil, honey, harissa paste, lemon juice, salt and pepper until well combined. Taste and adjust the seasonings to your liking. Set the vinaigrette aside.
4 Cook the Chicken: Preheat the grill, grill pan or a skillet to medium-high heat. Cook the chicken breast for about 6-8 minutes on each side or until they are fully cooked through and have a nice char.
5 Alternatively, you can bake the chicken in a preheated oven at 400 degrees F. for about 20-25 minutes or until done.
6 Assemble the salad: In a large bowl, combine the couscous, cherry tomatoes, diced cucumber, red onion, bell pepper, parsley, dill and some of the honey harissa vinaigrette. Toss the salad ingredients together until well combined.
7 Feel free to add the arugula at this step as needed. If you are not serving this salad immediately, do not add the arugula until ready to serve.
8 Slice the honey harissa chicken breast into thin slices then add the chicken to the couscous salad. Drizzle more honey harissa vinaigrette over the salad as needed and toss gently to coat everything with the dressing.
9 Garnish with crumbled feta and fresh dill.
