Receta Couscous Salad with Grilled Chicken
A quick and easy couscous salad with grilled chicken, fresh veggies, and locally grown tomatoes tossed in a light balsamic dressing. #locallygrown #wmtmoms
As the weather warms up here in North Texas I find myself turning to lighter meals and foods that can be cooked on the grill. Fajitas, ribs, chicken, steaks, pizza and even desserts are some of our favorite things to prepare on the grill.
We also love summer dinner salads because they're quick and easy, require minimal or no cooking. Who wants to heat up the house by turning on the oven or load up on a heavy meal when it's blazing hot outside. Not me!
If we grill chicken I usually grill a few extra pieces so I have some on hand for recipes. Since we're taking all about salads, you guessed it today's recipe is for a Couscous Salad with Grilled Chicken that my family loves.
This salad recipe is super easy and perfect for a light summer dinner, especially if you don't don't want to cook, but you still want an easy home cooked meal. This dinner salad is also bright, colorful and uses a variety of fresh veggies which I love.
Last week when I stopped at my local Walmart, I picked up a package of Village Farms true rebel locally grown tomatoes for this couscous salad. The true rebel tomatoes, add a bright pop of color (red, orange and yellow) to my salads and they taste really good. I also grabbed a package of the sweet grape tomatoes because they're perfect for snacking.
Did you know that Walmart carries locally grown in season produce? My local Walmart carries a pretty good variety of locally grown tomatoes, fresh corn, onions, green beans, cabbage, red cabbage, yellow squash, zucchini squash, potatoes, and watermelons. As summer quickly approaches hopefully local berries and peaches will start popping up in my store as well.
If you're not sure which fruits and vegetables are locally grown in your area, just look at the produce storage bins. Any locally grown item will display a "Locally Grown" label or symbol right on the bin. You will even find that some of the bagged fruits are from local farms in your area as well.
Having produce from local farmers available at Walmart is a plus for me, and saves me a trip to the farmers market. If you want to support local farmers in your area, look at the produce labeling and packaging on your next shopping trip.
I hope you enjoy this salad as much as my family does.
Couscous Salad with Grilled Chicken
- 3/4 - cup Couscous, cooked 1 - cup low sodium chicken or vegetable broth
- 3 - tablespoon olive oil, separated
- salt and pepper, to taste
- garlic powder, to taste
- 2 - 3 Havestland, organic boneless skinless chicken breasts or (leftover grilled chicken) 1 - 10 oz container locally grown True rebel tomato mix or grape tomatoes, sliced in half
- 2 - English or regular cucumbers, diced1/4 - cup purple onion, chopped
- 1 - 6.5 oz jar artichoke hearts, drained1/4 - cup Balsamic Dressing (my favorite is Panera Bread)
- 1/4 - cup fresh parmigiano - reggiano cheese, additional for garnish
Cook couscous according to package instructions, substituting broth for the amount of water called for on package.
Fluff with a fork, then add one tablespoon of olive oil, salt and pepper to taste, and 1/4 cup parmigiano - reggiano cheese. Mix to combine and set aside.
Season both sides of the chicken breasts with, garlic powder and pepper to taste. Using an indoor grill pan (or outdoor grill) over medium heat, add 2 tablespoons olive oil.
Add the chicken breasts and grill on both sides until cooked through and the juice run clear.
I like to grill the chicken breasts on both sides to get a good sear, then cut into smaller pieces and continue cooking until the chicken is cooked through. Set aside.
Chop and cut up the cucumbers, tomatoes, onion, and drained artichoke hearts. In a large bowl add the fluffed couscous, grilled chicken, and vegetables.
Add the balsamic dressing (1/4 - 1/2 cup). Lightly mix to combine and top with additional cheese. Serve immediately or refrigerate until ready to serve. Refrigerate any leftovers.
cook time: 20 - 25 minutes
servings: 6