Greek Couscous & Chicken Salad
Prep time
Cook time
Total time
A light, healthy summer lunch or dinner of couscous, feta cheese, chicken, olives, and more.
Serves: 4-6
For the Chicken:
  • 3 chicken breasts
  • 1 tablespoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon red pepper flakes
  • ¼ teaspoon ground black pepper
For the Couscous:
  • 2-3 cups reserved chicken broth
  • 2 cups couscous
  • 3-4 tablespoons olive oil
  • 5 stalks of scallions, thinly sliced
  • 2 bell peppers, diced
  • 1 cucumber, halved and sliced
  • 1½ cups cherry or grape tomatoes, halved
  • ½ cup kalamata olives
  • ½ cup feta cheese, crumbled
  • ½ teaspoon kosher salt
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon ground black pepper
  1. First, prepare your chicken. Combine your spices and rub them all over the chicken. In a large pan, heat two tablespoons of olive oil over medium-high heat and add in the chicken breasts. Cook on each side for 5 minutes, then cover with just enough water and bring to a boil, then reduce to a simmer and cook the chicken for an additional 15-20 minutes. Once the chicken is cooked, remove it from the water and reserve 4 cups of the chicken broth water.
  2. Add 2 cups of the broth back to the pot and bring to a boil. Add in the couscous, stir to combine, and remove the pot from the heat. Stir, cover, and allow to sit undisturbed for 10-15 minutes. Taste the couscous and if it's not tender yet, add a tablespoon or two more water, stir, and cover for another 5 minutes. When the couscous is tender, drizzle with 3-4 tablespoons of olive oil and fluff lightly with a fork. Fold in the scallions, bell peppers, cucumbers, tomatoes, olives, feta, salt, pepper flakes, and ground black pepper. Taste and add more spices or olive oil if needed. Chop up your chicken and add it to the couscous. Keep in the refrigerator in an airtight container for up to 1 week.
Recipe by The Crepes of Wrath at