Lemon Couscous Salad with Chicken for Summer!
With warm sunny weather, no one likes to spend time cooking. That’s why I love this easy couscous salad! I make a big batch of it and have it for lunch at work or take it on the boat.
In this recipe, I use a lemon flavored packaged couscous by Casbah, but you can easily make it from scratch too. The one thing I love about this couscous, is you don’t need to add any kind of dressing. The couscous is so flavorful, that it does great on it’s own. This way the veggies don’t get soggy too!
With our busy schedules, this is just easier for us. I also use pre-cooked chicken when I am in a hurry.
This will last about three to four days in the refrigerator. I’m not a big fan of eating cooked chicken after that. You can certainly add or swap out your favorite veggies too. If you have a favorite version, please share with us.
We’re headed down to Kingston on our boat next weekend, so this will be a great salad for entertaining. It packs well and the veggies don’t get soggy. Be sure to use very fresh cucumbers and bell peppers. Be sure to check out the rest of our tasty recipes on our recipe page! Enjoy!
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
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- 1 7 oz box Casbah Lemon Spinach Couscous
- 2 cups chicken breast, cooked & cubed
- 1 cup Feta Cheese, Tomato & Basil Crumbled
- 1/4 cup red onion, chopped
- 1 cup red bell pepper, chopped
- 1 cup cucumber, peeled, seeded & sliced
- 1 tsp fresh ground pepper
- 1 tbsp kosher salt
Ingredients
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- Cook couscous according to instructions. Remove from heat and let cool. Be sure to stir occasionally while cooling.
- When completely cooled, mix in veggies, chicken and feta cheese. Season with salt and pepper. Refrigerate for one hour before serving. Store up to 4 days in the fridge.