Ingredients:

  • 1.5 lbs (680g) boneless skinless chicken breasts, cubed
  • 2 tbsp (30ml) extra virgin olive oil
  • 3 cloves (15g) garlic, minced
  • 1 tsp (5g) dried oregano
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 cup (170g) dry Moroccan couscous
  • 1 cup (240ml) boiling water or chicken broth
  • 1 cup (150g) cucumber, finely diced
  • 1 cup (150g) red bell pepper, finely diced
  • 1/2 cup (75g) red onion, finely minced
  • 1/2 cup (75g) fresh parsley, chopped
  • 1/2 cup (75g) crumbled feta cheese
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tbsp (15ml) apple cider vinegar
  • 1 tsp (5g) honey
  • 1/4 tsp (1g) salt

Instructions:

  1. Heat olive oil in the skillet over medium-high heat. Toss the cubed chicken with garlic, oregano, salt, and pepper. Sauté for 6–8 minutes, stirring occasionally, until the chicken is golden-brown on all sides and cooked through. Remove from heat and let it rest for 5 minutes.
  2. Place the dry couscous in a mixing bowl. Pour the boiling water or broth over the grains, cover tightly with a lid or plastic wrap, and let sit for 5 minutes. Remove the cover and use a fork to gently fluff the grains until they look light and airy with no clumps remaining.
  3. Allow the couscous to cool slightly to avoid wilting the vegetables. Fold in the diced cucumber, bell pepper, red onion, and parsley.
  4. In a small bowl or jar, whisk together the 1/4 cup olive oil, lemon juice, apple cider vinegar, honey, and salt until well combined and emulsified.
  5. Add the rested chicken and crumbled feta to the couscous mixture. Pour the whisked dressing over the top and toss gently until every grain is glistening but not swimming in liquid.