Chicken Couscous Salad
There are nights when I just don’t feel like cooking, usually during the week when my husband is too tired to lend a hand. Instead of ordering a pizza, the good pizza places don’t deliver in Charleston, I will go to Harris Teeter and pick up a roasted chicken. They aren’t expensive and they are delicious. They also provide us with more than one meal. I’ll make a salad for the first night to eat with the legs, thighs and wings and use the breast meat in something else the next night. This is what I used for this couscous salad that I made a few days ago. A perfect meal for the dog days of summer, which are in full swing here in Charleston.
I love these salads, they are the perfect way to clean out your fridge and pantry, using up the last of something, or new ways of using something you have an abundance of, like summer squash. There is always an abundance of summer squash these days and I have started to use them raw in salads. They don’t pack a lot of flavor, but they have a wonderful fresh crunch that is perfect for these grain salads that I like to make for summer.
Chicken Couscous Salad
- 1 cup of couscous
- meat from 2 breasts of a roasted chicken
- 1 cup of green grapes, halved
- 2 yellow squash, cut into quarters and thinly sliced
- 1 bunch of mixed greens
- 1/2 cup of feta cheese
- 3 tbsp tahini
- 4 tbsp extra-virgin olive oil
- juice of one lemon
- salt and pepper to taste
Pour water and olive oil in a medium saucepan, bring to a boil. When the water is boiling remove from heat and add the couscous making sure that all of the couscous is covered by the water. Cover and set aside for 5 minutes. Add butter and fluff the couscous with a fork over a light flame. Let cool.
Once the couscous has cooled add the remaining 5 ingredients and toss until well mixed.
Whisk the tahini, extra-virgin olive oil and lemon juice together until well blended. Pour over the salad and toss until completely coasted.
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