Couscous Salad with Honey-Mustard Chicken

A light, lemony dressing perfectly coats tiny pearls of couscous and flavorful baked chicken in this Middle Eastern-inspired salad.

Save and Share

false

( 3 Ratings)

3 Ratings

5 Stars 67%

4 Stars

3 Stars 33%

2 Stars

1 Stars

Member Reviews ( 0 )

a46d37cc-aa06-487e-90ac-23bea62ac85f

Prep Time 35 min
Total Time 2 hr 0 min
Servings 4

Ingredients

Salad

3/4: cup uncooked couscous

: Water

1: cup seedless red grapes, cut in half

1/4: cup sliced green onions

1/4: cup slivered almonds, toasted

Dressing

2: tablespoons olive oil

2: teaspoons grated lemon peel

2: tablespoons fresh lemon juice

1: teaspoon salt

1/4: teaspoon pepper

Chicken

3: tablespoons honey

3: tablespoons Dijon mustard

1/4: teaspoon salt

1/4: teaspoon pepper

4: boneless skinless chicken breast halves

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 Cook couscous in water as directed on package. Cool uncovered for 20 minutes.
2 In large bowl, combine all remaining salad ingredients. Add cooked couscous; toss gently to mix.
3 In small jar with tight-fitting lid, combine all dressing ingredients; shake well. Pour dressing over salad; toss gently. Cover; refrigerate 1 to 2 hours to blend flavors.
4 Heat oven to 425°F. Line shallow baking pan with foil; spray foil with nonstick cooking spray. In small bowl, combine honey, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper; blend well. Place chicken breast halves in sprayed foil-lined pan. Spread chicken with half of honey-mustard mixture.
5 Bake at 425°F. for 20 to 25 minutes or until chicken is fork-tender and juices run clear.
6 To serve, arrange salad on individual serving plates. Cut chicken crosswise into slices; arrange on top of salads. Drizzle remaining honey-mustard mixture over chicken.

EXPERT TIPS

Expert Tips

Salad, dressing and chicken can be prepared ahead of time and assembled just before serving.

It is important when spreading the honey mustard over the chicken that you don't contaminate the honey mustard you're reserving for later with anything that touched the raw chicken.

Got questions? Our experts have the answers. Ask Betty now.