Good lord I love couscous. Perhaps as much as I love its long-legged cousin, pasta. A simple vehicle for great flavors and seasonings. My friend Krissy recently transformed couscous into a delicious Greek-inspired salad that I have since made twice and call it my favorite fresh hot-weather meal. Because when it’s in the 90s, with 90% humidity, you just want something that can be served chilled. With a tall glass of iced tea or white wine.
Nothing satisfies more than crisp cucumber, juicy tomato, sweet basil, crumbly feta and the crunch of spring onions.
I found these cool purple spring onions at the farmers’ market, and they tasted a bit sharper than a shallot, but the greens were like scallions.
Really, any onion will do. Krissy made hers with store-bought rotisserie chicken, which is wonderful. I, however, was feeling cheap, so I roasted my own chicken.
Please see this recipe as just a loose representation of something I created adding a bit of this and a splash of that. Go on, do the same!
Greek Couscous Salad with Roasted Chicken
Ingredients (serves 3-4):
- 2 or 3 split chicken breasts, with skin (you’ll have leftovers, so just roast all of it)
- Kosher salt, pepper
- Cooked couscous (made using 1 c. uncooked couscous, but made with chicken stock instead of water – follow package instructions)
- 1 large tomato, roughly chopped
- 1 small cucumber or half large cucumber, peeled, seeded and diced
- 1/3 c. sliced red onion, shallot or spring onions
- 4 oz. feta cheese, cubed
- 1/4 c. chopped basil leaves
- 1/4 c. EVOO, whisked with 4 T fresh lemon juice (1-2 lemons) and pinch S&P.
Preheat oven to 425 and line baking sheet with foil. Rinse chicken and pat dry. Rub with olive oil and sprinkle generously with salt and pepper. Roast until skins are crispy and chicken is just cooked through, roughly 30 min (gah! I didn’t pay attention to the time! I just waited until I could smell it and the skin was golden, then I took it out and sliced into a thick portion, revealing clear juices and tender meat. Perfect!).
Meanwhile, prep all your veggies and cook the couscous. Add cucumber, tomato, onion, basil and feta to a medium bowl. Pour vinaigrette over and set aside.
When couscous has cooled to room temperature, add it to the vegetable mixture and toss to incorporate (hot couscous will melt the feta).
When chicken is done, allow to cool 15-20 min., then slice away from bone and into chunks. To serve, spoon couscous salad onto plates, then top with chicken. Finish with a drizzle of olive oil, few cracks of pepper and a sprinkling of flaked sea salt.
This is so delicious. All the different textures scream SUMMER! We ate ours outside on the newly beautified front patio, just before the hot winds blew in a thunder storm.
Enjoy, friends! xoxo
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