Mediterranean Chicken And Couscous Salad Recipe

Name: Mediterranean Chicken And Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken breast fillets, butterflied; 200 g aubergines or 200 g eggplants, sliced; 4 tomatoes, ripe, cut into halves; 1 white onion, quartered; 1 courgettes or 1 zucchini, cut in half lengthwise; 30 ml olive oil; 2 sprigs rosemary; 3 tarragon leaves; 2 garlic cloves, chopped; 400 g couscous; 500 ml chicken stock; 1 lemon, juice and zest; 1 pinch salt, to taste; 1 pinch pepper, to taste

Servings: persons

4 chicken breast fillets, butterflied
200 g aubergines or 200 g eggplants, sliced
4 tomatoes, ripe, cut into halves
1 white onion, quartered
1 courgettes or 1 zucchini, cut in half lengthwise
30 ml olive oil
2 sprigs rosemary
3 tarragon leaves
2 garlic cloves, chopped
400 g couscous
500 ml chicken stock
1 lemon, juice and zest
1 pinch salt, to taste
1 pinch pepper, to taste

1
In a baking pan, lay chicken breasts, eggplant, tomato, onions, zucchini, chopped garlic, and rosemary. Toss with olive oil, and season with salt and pepper.
2
Roast in a pre-heated oven at 180u00b0C/360F for about 12 minutes or until juices run clear.
3
Remove out of the oven, tent with aluminum foil and allow to rest for 10 minutes.
4
In a small stockpot, bring chicken stock to a boil.
5
Add in couscous, give it a quick stir, and cover. Turn off the heat and let stand to cook for 5 minutes.
6
While the couscous is cooking, chop chicken and all roasted vegetables into bite-sized pieces.
7
Fluff the cooked couscous with a meat fork and toss in the chopped chicken and vegetables together with the cooking juices.
8
Fold in the lemon juice, zest, and chopped herbs.
9
Season with salt and pepper if needed.

1127

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 chicken breast fillets, butterflied, 200 g aubergines or 200 g eggplants, sliced, 4 tomatoes, ripe, cut into halves, 1 white onion, quartered, and more.

Yes, Mediterranean Chicken And Couscous Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mediterranean Chicken And Couscous Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions