Description
At its core, this dish is a harmonious cold or room-temperature pasta salad that swaps out heavy, dense wheat shapes for light, granular semolina. The star of the show is the combination of textures: the softness of the grain contrasts beautifully with the crunch of fresh cucumbers and peppers, while the savory chicken adds a grounding, protein-rich element. Every single bite delivers a wonderful contrast of textures and flavors that keep your palate engaged from start to finish.
Ingredients
Scale
For the Salad
- 1 cup couscous
- 1 cup chicken broth or water
- 2 cups cooked chicken breast, diced
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ cup red bell pepper, diced
- ¼ cup red onion, finely chopped
- ⅓ cup Kalamata olives, sliced
- ½ cup crumbled feta cheese
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh mint
For the Dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 garlic clove, minced
- ½ tsp dried oregano
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Bring the chicken broth or water to a boil in a small saucepan.
- Remove from heat, stir in the couscous, cover, and let stand for 5 minutes.
- Fluff the couscous with a fork and allow it to cool completely.
- In a large bowl, combine the cooled couscous, diced chicken, cucumber, tomatoes, bell pepper, red onion, olives, feta cheese, parsley, and mint.
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, oregano, salt, and black pepper.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- Refrigerate for 15–20 minutes to allow the flavors to meld, if desired.
- Serve chilled or at room temperature.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
Keywords: Semolina grain salad, lemon herb chicken salad, cold poultry salad recipe, healthy meal prep salad, coastal Greek salad variation