Lemon Basil Couscous Salad
Print Recipe
This dish is so delicious and full with so many flavors. It’s healthy, and something that would be perfect for meal prepping.
  • CourseSalad
  • CuisineAmerican
Servings Prep Time
4 people 15 minutes
Cook Time
20 – 30 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
20 – 30 minutes
Lemon Basil Couscous Salad
Print Recipe
This dish is so delicious and full with so many flavors. It’s healthy, and something that would be perfect for meal prepping.
  • CourseSalad
  • CuisineAmerican
Servings Prep Time
4 people 15 minutes
Cook Time
20 – 30 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
20 – 30 minutes
Ingredients
  • ¼ cup Fresh lemon juice
  • ¼ cup olive oil
  • 2 cloves of garlic
  • ¼ tsp salt
  • 2 Thin-sliced chicken breast optional
  • 2 cups Pearl couscous Aka Israeli Couscous
  • 2 tbsp red onions
  • 2 tbsp Kalamata olives sliced, (you can buy them already sliced, a big timesaver)
  • 2 tbsp Feta Cheese
  • 2 tbsp Fresh Basil sliced in thin ribbons
Servings: people
Instructions
Marinade
  1. Mix together the lemon juice, oil, garlic, and salt.
  2. Put the chicken in a zip-top bag and pour a little less than half of the marinade over it. Close the bag and refrigerate it.
  3. Set the rest of the marinade aside.
Couscous
  1. Bring 3 cups of water to a boil
  2. Remove from heat, and stir in the couscous.
  3. Cover and let stand for 10 minutes. Unlike regular tiny couscous, you’ll probably have unabsorbed water left at the end. Drain it off.
  4. Stir the couscous with a fork to fluff it, and then stir in the remaining marinade, plus the onion and olives.
  5. Let the mixture cool, then stir in the feta and basil.
  6. Refrigerate for at least 4 hours.
Grilled Chicken
  1. Remove the chicken from the marinade, knocking off most of the bits of garlic (they’ll burn).
  2. Grill on high heat for 3 minutes per side or until cooked through and juices run clear.
  3. Let stand 5 minutes, then slice and serve with the couscous.
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