Rosemary Chicken Couscous Salad: A Flavorful and Healthy Meal

Are you looking for a delicious, healthy, and easy-to-make meal? Look no further than this Rosemary Chicken Couscous Salad! This salad is packed with flavor, thanks to the rosemary-infused chicken, and it’s also incredibly nutritious, with plenty of vegetables and whole grains. It’s perfect for a light lunch, a satisfying dinner, or even a potluck dish.

This recipe is incredibly versatile. You can easily customize it to your liking by adding your favorite vegetables, herbs, or cheeses. Feel free to experiment and create your own unique version!

## Why You’ll Love This Rosemary Chicken Couscous Salad

* **Flavorful:** The combination of rosemary, garlic, lemon, and other herbs creates a truly unforgettable flavor profile.
* **Healthy:** This salad is loaded with protein, fiber, vitamins, and minerals.
* **Easy to Make:** The recipe is straightforward and requires minimal cooking skills.
* **Versatile:** You can easily customize the ingredients to your liking.
* **Perfect for Meal Prep:** This salad keeps well in the refrigerator for several days, making it ideal for meal prepping.
* **Great for Leftovers:** Any leftover chicken or couscous can be used for other meals during the week.

## Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need to make this Rosemary Chicken Couscous Salad. We’ll also discuss some substitutions and variations you can try.

**For the Rosemary Chicken:**

* **Chicken Breasts:** 2 boneless, skinless chicken breasts (about 1 pound)
* **Fresh Rosemary:** 2 tablespoons, chopped. Fresh rosemary is crucial for the distinctive flavor. Dried rosemary can be substituted, but use only 1 tablespoon, as it’s more concentrated.
* **Garlic:** 2 cloves, minced. Garlic adds depth and aroma. Garlic powder (1 teaspoon) can be used if fresh garlic isn’t available.
* **Olive Oil:** 2 tablespoons. Olive oil is used for cooking the chicken and helps to keep it moist. Other oils like avocado oil or canola oil can be substituted.
* **Lemon Juice:** 1 tablespoon. Lemon juice brightens the flavor and tenderizes the chicken. You can use lime juice as a substitute.
* **Salt and Pepper:** To taste. Season generously to enhance the flavors.
* **Optional: Chicken Broth:** 1/4 cup. Adding a little chicken broth while cooking the chicken helps to keep it moist and adds flavor. Water can be used as a substitute.

**For the Couscous Salad:**

* **Couscous:** 1 cup. Instant couscous is quick and easy to prepare. You can also use regular couscous, but it will require a longer cooking time. Quinoa or other small grains can be substituted for a gluten-free option.
* **Vegetable Broth:** 1 cup. Vegetable broth is used to cook the couscous, adding flavor. Water can be used as a substitute, but the flavor will be less intense.
* **Cucumber:** 1/2 cup, diced. Cucumber adds a refreshing crunch to the salad.
* **Cherry Tomatoes:** 1 cup, halved. Cherry tomatoes add sweetness and acidity.
* **Red Onion:** 1/4 cup, finely chopped. Red onion adds a sharp, pungent flavor. You can use yellow or white onion as a substitute.
* **Bell Pepper (any color):** 1/2 cup, diced. Bell pepper adds color and sweetness.
* **Kalamata Olives:** 1/4 cup, pitted and halved. Kalamata olives add a salty, briny flavor. You can use other types of olives or omit them if you don’t like olives.
* **Feta Cheese:** 1/4 cup, crumbled (optional). Feta cheese adds a salty, tangy flavor. You can use goat cheese or Parmesan cheese as a substitute, or omit it for a dairy-free option.
* **Fresh Parsley:** 2 tablespoons, chopped. Fresh parsley adds a fresh, herbaceous flavor. Cilantro or other fresh herbs can be used as a substitute.

**For the Dressing:**

* **Olive Oil:** 3 tablespoons. Olive oil forms the base of the dressing and adds flavor.
* **Lemon Juice:** 2 tablespoons. Lemon juice adds acidity and brightens the flavor.
* **Dijon Mustard:** 1 teaspoon. Dijon mustard adds a tangy, slightly spicy flavor and helps to emulsify the dressing.
* **Honey:** 1 teaspoon. Honey adds a touch of sweetness to balance the acidity.
* **Salt and Pepper:** To taste. Season to your liking.

## Step-by-Step Instructions

Follow these easy steps to make the perfect Rosemary Chicken Couscous Salad:

**1. Prepare the Rosemary Chicken:**

* In a small bowl, combine the chopped rosemary, minced garlic, olive oil, lemon juice, salt, and pepper. Mix well.
* Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the rosemary marinade over the chicken, ensuring it’s evenly coated. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator. The longer the chicken marinates, the more flavorful it will be.
* Heat a large skillet over medium heat. Add the marinated chicken breasts and cook for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). If the chicken is browning too quickly, reduce the heat slightly.
* Remove the chicken from the skillet and let it rest for 5-10 minutes before slicing or shredding. This allows the juices to redistribute, resulting in more tender and flavorful chicken.

**2. Cook the Couscous:**

* In a medium saucepan, bring the vegetable broth to a boil.
* Add the couscous, stir well, and remove from heat. Cover the saucepan and let it sit for 5 minutes, or until the couscous has absorbed all the liquid and is fluffy.
* Fluff the couscous with a fork.

**3. Prepare the Vegetables:**

* While the chicken and couscous are cooking, prepare the vegetables. Dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and dice the bell pepper.
* Pit and halve the Kalamata olives.
* Chop the fresh parsley.

**4. Make the Dressing:**

* In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.

**5. Assemble the Salad:**

* In a large bowl, combine the cooked couscous, diced cucumber, halved cherry tomatoes, chopped red onion, diced bell pepper, halved Kalamata olives, and crumbled feta cheese (if using).
* Add the sliced or shredded rosemary chicken to the bowl.
* Pour the dressing over the salad and toss gently to combine.
* Garnish with fresh parsley.

**6. Serve:**

* Serve the Rosemary Chicken Couscous Salad immediately, or chill in the refrigerator for later. The salad tastes even better after it has had time to marinate in the dressing.

## Tips for Success

* **Don’t overcook the chicken:** Overcooked chicken will be dry and tough. Use a meat thermometer to ensure the chicken is cooked to the correct internal temperature.
* **Use fresh herbs:** Fresh rosemary and parsley add a much more vibrant flavor than dried herbs.
* **Don’t overdress the salad:** Start with a small amount of dressing and add more to taste. Overdressing the salad can make it soggy.
* **Let the salad marinate:** The salad tastes even better after it has had time to marinate in the dressing. Allow it to chill in the refrigerator for at least 30 minutes before serving.
* **Adjust the ingredients to your liking:** Feel free to add or substitute ingredients based on your preferences. This recipe is very versatile.

## Variations and Substitutions

* **Vegetables:** Add other vegetables such as zucchini, carrots, or spinach.
* **Fruits:** Add dried cranberries or golden raisins for a touch of sweetness.
* **Nuts:** Add toasted almonds or pecans for a crunchy texture.
* **Cheese:** Use goat cheese, Parmesan cheese, or mozzarella cheese instead of feta cheese.
* **Protein:** Use grilled shrimp, tofu, or chickpeas instead of chicken.
* **Grains:** Use quinoa, brown rice, or farro instead of couscous.
* **Herbs:** Add other fresh herbs such as mint, basil, or oregano.
* **Spices:** Add a pinch of red pepper flakes for a little heat.
* **Dressing:** Use a balsamic vinaigrette or a lemon-herb vinaigrette instead of the lemon-Dijon dressing.

## Serving Suggestions

This Rosemary Chicken Couscous Salad can be served as:

* **A light lunch:** Serve a smaller portion for a healthy and satisfying lunch.
* **A satisfying dinner:** Serve a larger portion for a complete and filling dinner.
* **A side dish:** Serve alongside grilled fish, steak, or vegetables.
* **A potluck dish:** This salad is perfect for potlucks and gatherings because it can be made ahead of time and travels well.
* **Meal prep:** This salad is ideal for meal prepping. Store it in airtight containers in the refrigerator for up to 4 days.

## Make Ahead Instructions

This salad can be made ahead of time. Prepare the chicken, couscous, and dressing separately. Store them in airtight containers in the refrigerator. When you’re ready to serve, combine all the ingredients and toss gently.

## Storage Instructions

Store leftover Rosemary Chicken Couscous Salad in an airtight container in the refrigerator for up to 4 days.

## Nutritional Information (Approximate per serving)

* Calories: 450-550
* Protein: 30-40g
* Fat: 20-30g
* Carbohydrates: 40-50g
* Fiber: 5-7g

*Note: Nutritional information is approximate and may vary depending on the specific ingredients and portion sizes used.*

## Related Recipes

Consider linking to other relevant recipes on your blog, such as:

* Grilled Lemon Herb Chicken
* Mediterranean Quinoa Salad
* Lemon Dijon Vinaigrette

## Conclusion

This Rosemary Chicken Couscous Salad is a delicious, healthy, and easy-to-make meal that is perfect for any occasion. With its vibrant flavors and customizable ingredients, it’s sure to become a new favorite in your household. So, gather your ingredients, follow the steps, and enjoy this flavorful and satisfying salad! Bon appétit!