Ingredients
- 1 cup Uncooked Couscous
- 1 Chicken Breast
- 1 cup Dried Cranberries
- 1 cup Fresh Cilantro/Parsley
- 0.5 cup Red Onion
- 0.5 cup, chopped Almonds
- 1 Tablespoon Extra Virgin Olive Oil
- 0.25 teaspoon Salt
- 1 Lemon
Directions
I love making big salads that I can munch on throughout the week. This chicken couscous salad is very easy to make, nutritious, and filling!
The other day I was wishing the winter holidays were near, which reminded me of cranberries and chicken.
That’s where the inspiration for this dish came from.
This salad works both warm and cold and since it’s still summer. I enjoy it cold and with fresh herbs and raw almonds.
Steps
1 Done | Cook Chicken BreastStart by cooking your chicken breast with a tbsp of olive oil and some salt and pepper on each side of the chicken breast in a large pan on medium heat. |
2 Done | Cook CouscousAdd 1 1/2 cups of water, 1 tbsp of olive oil and 1/4 tsp of sea salt to a pot and bring it to a boil. Once it has come to a rolling boil, stir in 1 cup of couscous, remove it from the heat and cover with a lid for 5 minutes. Though I suggest reading the cooking instructions on your package in case it may be different. |
3 Done | Finish The Salad & ServeWhile the couscous steams, prepare the other ingredients. If your cooked chicken breast has cooled, use two forks or your fingers to shred the chicken. Next, chop the red onion, cilantro and almonds. Combine all ingredients in a big bowl. For the dressing, I use about 1 tbsp of fresh lemon juice and 1 tbsp of extra virgin olive oil per serving. |
