Ingredients
For the Salad
- 1 cup dry couscous (Moroccan or pearl style)
- 1 ¼ cups boiling water or low-sodium chicken broth
- 1 tablespoon olive oil or butter
- 1 ½ cups cooked chicken breast, diced or shredded (grilled or pan-seared)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup sweet corn kernels (fresh, canned, or thawed frozen)
- 1 red bell pepper, diced
- 1 yellow or orange bell pepper, diced
- ½ cup red onion, finely chopped
- 1 cup cherry or grape tomatoes, halved
- 1 ripe avocado, diced (add just before serving)
- ¼ cup fresh cilantro or parsley, chopped
- Salt and freshly ground black pepper, to taste
For the Vinaigrette
- ¼ cup olive oil
- 3 tablespoons red wine vinegar or fresh lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 clove garlic, finely minced
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- Pinch of cayenne pepper (optional)
- Salt and pepper, to taste
Instructions
1. Cook the Couscous
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Place the dry couscous in a medium-sized bowl.
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Bring water or chicken broth to a boil and pour it over the couscous.
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Add olive oil or butter and a small pinch of salt.
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Cover tightly and let sit for 5–7 minutes to absorb all the liquid.
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Fluff with a fork to separate the grains and let it cool to room temperature.
2. Cook or Prepare the Chicken
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If cooking fresh:
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Season boneless chicken breasts with salt, pepper, and a pinch of cumin or smoked paprika.
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Grill or pan-cook over medium-high heat for 4–6 minutes per side or until fully cooked.
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Let rest, then dice or shred into bite-sized pieces.
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If using leftover or rotisserie chicken:
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Remove skin and bones.
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Chop into bite-sized chunks.
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3. Mix the Salad Base
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In a large mixing bowl, combine:
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Drained black beans
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Corn kernels
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Diced red and yellow bell peppers
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Finely chopped red onion
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Halved cherry tomatoes
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Stir everything gently to mix.
4. Make the Vinaigrette
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In a small bowl or jar, whisk together:
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Olive oil
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Red wine vinegar or lime juice
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Honey
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Dijon mustard
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Garlic
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Ground cumin
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Chili powder
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Cayenne pepper (if using)
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Salt and black pepper
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Taste and adjust acidity or sweetness as needed.
5. Combine All Ingredients
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To the bowl of vegetables and beans, add:
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Fluffed couscous
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Diced or shredded chicken
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Chopped cilantro or parsley
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Pour the vinaigrette evenly over the salad.
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Toss well to coat everything thoroughly.
6. Final Additions
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Just before serving, fold in:
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Diced avocado (gently to avoid mashing)
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Season with additional salt and black pepper if desired.
7. Chill and Serve
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Cover and refrigerate for 30 minutes to allow flavors to blend.
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Serve cold or at room temperature.
Notes
- Let couscous cool before mixing with vegetables to prevent wilting.
- Fluffing is key: Don’t skip this step, or your couscous will clump.
- Adjust texture: If couscous feels dry after chilling, drizzle a little olive oil before serving.
- Customize the beans: Swap black beans with kidney beans or black-eyed peas.
- Make it vegetarian: Omit chicken and double the beans or add chickpeas.
- Spice preference: Omit cayenne for a milder flavor, or add diced jalapeños for more heat.
- Cilantro swap: Use parsley if you’re not a fan of cilantro.
- Roast your corn: For deeper flavor, char corn in a dry skillet or on the grill.
- Prep Time: 20 minutes
- Cook Time: 10 minutes