Lemony Chicken Couscous Salad

During the hot summer months, one of my favorite meals is a salad. I love salads because they’re cold and light and usually pretty healthy. You can have them with or without proteins, as a side or an entrée, you can even add fruit if you want to. With so many options, they just may be the greatest meal ever. But want to know what makes them even better? Adding grilled chicken or beef.

One thing I’d never considered adding to a salad though, was couscous or rice. But thanks to a recipe I found in Better Homes and Gardens, that all changed. Now not only did I have a wonderful summer entrée, I had a dinner that was both filling and delicious.

My favorite thing about couscous is that it takes no time to make. Seriously. You just add some water or stock to a pan, bring it to a boil, add the couscous, cover and wait five minutes. That’s it. Five minutes and you have soft, fluffy couscous that’s absolutely delicious all by itself as a side or mixed with peas and chicken like in this salad. And because it’s a grain similar to rice, it’s super filling.

While shredded meat or leftover proteins make great additions to a salad, I prefer grilled meats on my salad. It doesn’t matter if it’s chicken or steak, if it’s grilled, not only do I get to cook the protein outside, the smokey flavor from the grill permeates through the whole salad and gives it a wonderful outdoorsy taste. I love those smokey flavors. It’s actually one of my favorite things about summer because it gives me the chance to taste them again and again because I get to grill again and again.

So, I guess this salad is the perfect storm of summer food. You get a grilled protein, you get a delicious salad, and you get a filling grain that makes for one awesome entrée.

Lemony Chicken Couscous Salad

Ingredients:

• 3 tablespoons lemon juice, divided
• 1 teaspoon lemon zest
• 2 cloves garlic, grated
• 4 tablespoons oil, divided
• 1 teaspoon thyme, chopped
• 2 boneless, skinless chicken breasts
• 1 cup couscous
• 1 cup peas, fresh or frozen
• 1/2 pound green beans, trimmed
• 1/4 cup green olives, pitted and chopped
• 1/4 cup Italian parsley, chopped

Directions:

1. Whisk together 2 tablespoons lemon juice, lemon zest, garlic, thyme, 1 teaspoon salt and 2 tablespoons olive oil until salt is dissolved. Add the chicken, turning to coat. Let the chicken marinate covered and chilled for at least 2 hours and up to overnight.
2. Preheat a grill to 350°F.
3. Grill the chicken, turning occasionally until cooked all the way through, 15 – 20 minutes. Transfer to a plate to rest.
4. Bring a large pot of water to boil. Add the green beans and peas and cook for 3 – 4 minutes or until tender. Drain and set aside.
5. Make the couscous according to the package directions.
6. In a large bowl mix the prepared vegetables together with the couscous, olives and parsley. Transfer to a large platter.
7. Slice the chicken and add to the couscous mixture.
8. Whisk the chicken drippings, remaining lemon juice and olive oil together in a small bowl. Drizzle over the couscous salad and serve immediately.