Chicken and Couscous Curry Salad
Perfect picnic, traveling, or summer evening meal. Full of colorful vegetables, toasted pearl couscous, and tender chicken bites. The savory and earthy-tasting curry vinaigrette dressing makes for a unique and fresh-tasting salad.
Servings Prep Time
6people 30minutes
Cook Time
10minutes
Servings Prep Time
6people 30minutes
Cook Time
10minutes
Ingredients
Couscous
Salad
Curry Vinaigrette
Chicken
Instructions
Chicken
  1. Slice chicken into small bite-size cubes. Sprinkle garlic powder, onion powder and curry powder on the chicken cubes. Mix well and allow to sit for 10 minutes.
  2. Heat a cast iron frying pan, then add olive oil and the butter. Once the butter has melted and the oil is hot, add the chicken cubes. Sauté until the chicken is done. Take off heat and set aside.
Couscous
  1. Add 1 tbsp of olive oil to a heavy-bottomed pan. Heat up the oil.
  2. Add the pearl couscous to the oil and stir constantly. You are toasting the couscous, which will give it a deep nutty flavor. Make sure you keep a close eye on this as the couscous could burn.
  3. Add the chicken broth and the chicken bouillon envelope or cube.
  4. Bring it to a grumpy boil. Keep it boiling for 4 – 5 minutes. Once most of the chicken broth has been absorbed, remove from heat, cover with a lid and let sit for 5 – 10 minutes.
  5. Remove lid and fluff couscous with a fork.
Curry vinaigrette
  1. Juice and zest the two lemons. If they are in season my favorite lemons to use in this vinaigrette are Meyer lemons. They add a really bright sweet flavor. However, any type of lemon will taste yummy.
  2. Add the honey and all of the spices. Whisk everything together.
  3. Add the olive oil slowly, whisking the whole time. Taste and season.
Salad
  1. Prep all the vegetables. They should be not much bigger then the couscous (if you are using pearl couscous). Put all the veggies in a bowl EXCEPT the spinach… (keep the spinach separate).
  2. In a large bowl mix the fluffed couscous, chicken and veggies.
  3. Add the curry vinaigrette and mix well.
  4. To serve, pile fresh spinach in the middle of the plate and top with a big scoop of couscous.