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!
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Lemon Couscous with Chicken Salad
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This couscous salad is very fresh and perfect for a hot summer day. You can make a full meal out of it, just add some crunchy bread and your favorite dry rose'. What I really love about this recipe, is you don't need a salad dressing! Enjoy!
Instructions
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Cook couscous according to instructions. Remove from heat and let cool. Be sure to stir occasionally while cooling.
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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.
Skillet Chicken Pasta Primavera with Spring Vegetables
My skillet chicken pasta primavera recipe includes my favorite Spring vegetables and you can swap out or add any of yours. During the warm weather months, I would rather spend my time outdoors than in my kitchen, so I love to whip up quick easy meals.
This pasta dish is hearty and very flavorful. It also makes great leftovers for the lunch the next day. One tip I have for making pasta dishes and adding vegetables, is to add “color”. In this recipe, we have green (asparagus & spinach), yellow (yellow squash & yellow bell pepper), orange (orange bell pepper), purple (red onion), brown (mushrooms) and red (sun dried tomatoes). You can get really creative with your dishes, looking for tasty veggies to add to your meal.
When making this on a boat, you can prep the veggies at home to save time and space. I also pre-cook or buy pre-cooked chicken breasts, to save time.
Let us know what you love to use in your primavera! Enjoy! Ally
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Chicken Pasta Primavera with Spring Vegetables
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This is a hearty pasta recipe that uses all of my favorite Spring vegetables. Use any of your favorites to create a meal your family will love! Enjoy!
Instructions
Cook pasta according to the instructions - al dente'. Drain, but do not rinse. Reserve a 1/4 cup of pasta water.
In a large skillet, heat olive oil on medium high heat and add aspragus, bell pepper, red onion, mushrooms, garlic and Italian seasoning. Saute' until slightly tender and season with salt and pepper.
Lower heat to medium and add sundried tomatoes, cooked chicken, yellow squash and spinach. Cook for about 1 minute. Add cream and cook for another 1-2 minutes.
To thicken your sauce, you can add 2-3 tablespoons of pasta water and reduce down. At our house, my husband likes his sauce really thickened and so I use corn starch. I simply mix 1 tbsp of corn starch with 3 tbsp of water and stir in. Once you have reached the consistency you prefer, add the pasta and season again with salt and pepper. Serve immediately with freshly grated parmesan and crusty bread.
