Greek Chicken Couscous Salad

Ingredients

• 260 g (1 1/2 cups)Israeli pearl couscous
• 530 ml (2 1/4 cups)water
• 2.5 ml (1/2 teaspoon)garlic powder
• 2.5 ml (1/2 teaspoon)onion powder
• 3.75 ml (3/4 teaspoon)salt
• 10 ml (2 teaspoons)Italian seasoning
• 454 g (1 pound)chicken breasts
• A littleolive oil
• To tastesalt and pepper
• 80 ml (1/3 cup)olive oil
• 60 ml (1/4 cup)red wine vinegar
• 15 ml (1 tablespoon)lemon juice
• 5 ml (1 teaspoon)Dijon mustard
• 5 ml (1 teaspoon)dried oregano
• 2.5 ml (1/2 teaspoon)salt
• 1.25 ml (1/4 teaspoon)garlic powder
• 1.25 ml (1/4 teaspoon)freshly cracked pepper
• 225 g (1 1/2 cups)English cucumber, diced
• 225 g (1 1/2 cups)grape tomatoes, halved
• 1 can (425 g / 15 oz), drained and rinsedchickpeas
• 110 g (3/4 cup)pitted Kalamata olives
• 100 g (2/3 cup)red onion
• 75 g (1/2 cup)feta cheese
• 3 tablespoonsfresh flat-leaf parsley

Instructions

1. 1

   Cook the couscous

   Put the couscous, water, garlic powder, onion powder, 3/4 teaspoon salt and Italian seasoning in a 2-litre saucepan. Bring to the boil, then turn the heat to low and cover, leaving the lid slightly ajar. Cook for 10–12 minutes, stirring halfway through. Fluff with a fork, transfer to a large bowl and chill in the fridge.

2. 2

   Cook the chicken

   Meanwhile, season the chicken with salt and pepper. Cook it on a grill or in a skillet over medium-high heat with a little oil for 6–7 minutes per side, or until its internal temperature reaches 74°C (165°F). Transfer to a plate and chill in the fridge. Slice into bite-sized pieces.

3. 3

   Mix the dressing

   Add the olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, 1/2 teaspoon salt, garlic powder and pepper to a jar. Seal and shake well, then chill until needed.

4. 4

   Assemble the salad

   In a large bowl, combine the cucumber, tomatoes, chickpeas, Kalamata olives, red onion, feta, parsley, couscous and chicken. Toss together, then mix in the dressing when ready to eat. For meal prep, divide the salad among containers and the dressing among small lidded pots. Refrigerate, then shake and pour the dressing over the salad before eating.

What is Greek chicken couscous salad?

This is a Mediterranean-inspired composed salad rather than a traditional Greek dish: it brings together familiar Greek-style ingredients such as feta, Kalamata olives and oregano with pearl couscous and chicken. The result is a hearty combination of grains, vegetables and protein.

The recipe works because the couscous and chicken make it filling, while crisp cucumber, tomatoes and a sharp, olive-oil-based dressing keep each portion bright. Chickpeas add another substantial element, and feta brings a salty, creamy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 598 calories, 33g protein, 59g carbs, 25g fat.

The couscous and chickpeas provide most of the carbohydrates, while the chicken and chickpeas contribute protein. Olive oil and feta account for much of the fat; serve a portion with extra leafy greens or crunchy vegetables to add freshness to the plate.

Choose the right couscous

Pearl couscous: Israeli couscous is larger and chewier than fine Moroccan couscous. Use the pearl variety specified here so it holds its shape alongside the vegetables.

Seasoned cooking water: Garlic powder, onion powder, salt and Italian seasoning flavour the couscous as it cooks. Keep the lid slightly ajar and stir once partway through to help it cook evenly.

Cook and cool the chicken

Even thickness: If the breasts vary greatly in thickness, flatten the thicker parts so they cook at a similar pace. Season both sides before cooking.

Doneness: Cook for 6–7 minutes per side over medium-high heat, checking that the thickest part reaches 74°C. Rest and chill the chicken before slicing so it is easier to cut and does not warm the salad.

Make a balanced dressing

Shake to combine: The mustard helps the olive oil and vinegar mix into a cohesive dressing. A sealed jar makes it easy to shake everything together.

Dress before serving: Chilling the dressing allows its flavours to mingle. For meal prep, keep it separate and add it just before eating to preserve the vegetables’ texture.

Keep the salad textures distinct

Cool components: Let the couscous and chicken chill before combining them with the fresh ingredients. This helps the cucumber and tomatoes stay crisp.

Cut and combine: Dice the cucumber, halve the tomatoes and slice the cooked chicken into bite-sized pieces. Toss gently so the feta and tomatoes keep some of their shape.

Plan the timing

Cook ahead: The couscous, chicken and dressing can all be prepared while you get the other ingredients ready. The recipe takes about 40 minutes in total, including time to cool the cooked components.

For lunches: Divide the undressed salad into containers and pack the dressing separately. Add it just before eating for the best texture.

Serve it with

As a complete meal: The chicken, couscous and chickpeas make this salad satisfying on its own. Serve it chilled or cool, depending on your preference.

For a larger spread: Pair it with warm flatbreads or a simple green salad. If serving alongside other dishes, keep the extra sides light so the meal stays balanced.

Recipe notes & tips

• Measure the couscous and water before cooking so the grains cook in the intended proportions.
• Leave the saucepan lid slightly ajar and stir the couscous halfway through cooking.
• Use a thermometer to check that the chicken reaches 74°C in its thickest part.
• Chill the couscous and chicken before tossing them with the fresh vegetables.
• Shake the dressing again just before serving if the oil and vinegar have separated.
• Keep the dressing in separate containers when preparing lunches ahead.

Variations

• Add greens: Fold in a handful of baby spinach just before serving.
• Use a different herb: Swap the parsley for chopped fresh dill for a fresh, fragrant note.
• Make it meat-free: Leave out the chicken and add extra chickpeas.
• Add pepper: Mix in diced roasted red pepper for a sweeter, smoky accent.
• Adjust the feta: Crumble it over each portion rather than tossing it through the whole salad.

Common mistakes to avoid

• Cooking with the lid fully closed: Leave it slightly ajar as directed and stir halfway through so the couscous cooks evenly.
• Skipping the cooling time: Warm couscous and chicken can soften the vegetables, so chill them before assembly.
• Guessing the chicken is done: Check the thickest part with a thermometer and cook to 74°C.
• Adding dressing too early: Keep it separate for meal prep and toss it through shortly before eating.
• Overmixing the salad: Toss gently to avoid crushing the tomatoes and breaking up the feta.

How to store

Refrigerate the salad in an airtight container and use within 3–4 days; store the dressing separately where possible. Keep prepared chicken and couscous chilled, and serve the salad cold or allow it to stand briefly at room temperature. If warming a portion, reheat only the chicken and couscous, then add the cold vegetables and dressing.

Frequently asked questions