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20ish minute chicken and couscous salad

Ingredients

  • 250 to 300g cherry tomatoes
  • 4 tablespoons olive oil, divided
  • Salt and pepper
  • 1 cup couscous, plain or whole wheat
  • 1 cup boiling water or chicken broth
  • 4 boneless skinless chicken breasts
  • 2 peaches, diced
  • 1/4 red onion, thinly sliced
  • 1/2 cup (50g) crumbled feta cheese
  • 1/2 cup roughly chopped basil, parsley, mint, and/or chives
  • 1 lemon, zested and juiced

Directions

  1. Heat your broiler to high and line a sheet pan with aluminum foil. Add on the tomatoes and drizzle with one tablespoon of olive oil. Season with salt and pepper and toss well to coat. Broil the tomatoes for eight to 10 minutes until charred, softened, and juicy. Set aside.
  2. Meanwhile, add the couscous to a large heatproof bowl. Pour over the boiling water or chicken broth and cover the bowl with plastic wrap or a dinner plate. Set aside to allow the couscous to steam while you prepare the chicken.
  3. Working with one piece of chicken at a time, butterfly each breast by slicing horizontally almost through the chicken so you can open it like a book. Cover the chicken with a piece of plastic and, using a meat mallet, rolling pin, or heavy skillet, pound out the chicken to about half an inch thick. Set aside and repeat with the remaining chicken breasts.
  4. Place a large cast iron or non-stick skillet over high heat. Season the chicken with salt and pepper. Add any other seasoning you’d like onto the chicken if desired. Drizzle the chicken breasts with one tablespoon of oil and cook the chicken breasts, one at a time, for one and a half to two minutes per side or until golden brown and the chicken is cooked through.
  5. Uncover the couscous and lightly fluff it with a fork. Add in the broiled tomatoes, peaches, onion, feta, and herbs and toss to combine. Add in the lemon zest, lemon juice, and two tablespoons of oil and season with salt and pepper.
  6. To serve, plate the chicken and spoon over the couscous salad. Enjoy!

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