Couscous Salad with Pan Fried Chicken
Servings Prep Time
4people 10minutes
Cook Time
Servings Prep Time
4people 10minutes
Cook Time
For the Pan Fried Chicken
  • 4halves of Chicken Breast(sliced into 1/2-1 inch thick)
  • 1teaspoon of Paprika
  • 1teaspoon of Garlic Powder
  • 1teaspoon of Salt
  • 1teaspoon of Black Pepper
  • 1tablespoon of Olive Oil
For the Couscous Salad
  • 1cup of Couscous
  • 2dry pints of Grape Tomato(halved – or cherry tomato)
  • 1whole Red Onion(diced)
  • 1whole Cucumber(diced)
  • 1teaspoon of Oregano
  • 1whole Lime(zest and juice)
  1. Season the Chicken Breast halves with Salt, Black Pepper, Paprika, and Garlic Powder on both sides. Heat the Olive Oil on high heat and pan fry the Chicken for 2-3 minutes a side. Remove from heat and rest.
  2. Bring 1 cup of water to a boil and pour into a bowl with the Couscous. Stir and cover for 5-7 minutes. If it is still too crunchy, add another 1/4 cup of boiling water and cover again. Fluff with a fork and (optional) season with salt and pepper. (Can substitute water for any stock).
  3. Zest the Lime and set aside. Mix the juice of the Lime, Grape Tomato, Red Onion, Cucumber, Oregano, and finished Couscous in a bowl.
  4. Slice Chicken and place on top. Squeeze over the Balsamic Glaze from linked post, sprinkle with Lime Zest for extra freshness and bam, ready to serve!
Recipe Notes

Optional for extra flavor – Place a few sprigs on thyme on top of the chicken when cooking, tilt and baste with the oil.