Mediterranean Couscous Salad with Grilled Chicken & Pickled Red Onions

This Mediterranean Couscous Salad is a fresh, protein-packed meal filled with grilled chicken, pearl couscous, crisp vegetables, feta, and Cleveland Kitchen Pickled Red Onions. Tossed in a simple lemon herb vinaigrette, it's perfect for meal prep, lunches, or light summer dinners.

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

For the Salad

• 1 cup pearl couscous, uncooked
• 2 grilled chicken breasts, sliced
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ cup Cleveland Kitchen Pickled Red Onions
• ½ cup crumbled feta cheese
• ¼ cup chopped fresh parsley

For the Lemon Herb Dressing

• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 garlic clove, minced
• 1 tsp dried oregano
• ½ tsp kosher salt
• ¼ tsp black pepper

Instructions

1. Cook the pearl couscous according to the package directions. Drain if needed and allow to cool.
2. In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper.
3. In a large bowl, combine the cooled couscous, cucumber, cherry tomatoes, Pickled Red Onions, feta, and parsley.
4. Pour the dressing over the salad and toss until evenly coated.
5. Divide the salad among four bowls or plates. Top with sliced grilled chicken.
6. Serve immediately or refrigerate until chilled.

Tips & Variations

• Substitute quinoa or farro for the couscous.
• Add chickpeas for extra fiber and protein.
• Toss in Kalamata olives for even more Mediterranean flavor.
• This salad tastes even better after chilling for 30 minutes.

Storage

• Store in an airtight container in the refrigerator for up to 4 days.
• For meal prep, store the grilled chicken separately and slice just before serving.