Israeli Couscous Salad

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1 Toast the cumin seeds in a dry pan over medium heat for 1-2 minutes until fragrant, then grind lightly.

Step 2

Step 2 In a bowl, mix garlic, rosemary, lemon juice, 2 tbsp olive oil, ground cumin, and salt to form a marinade.

Step 3

Step 3 Coat the chicken thighs in the marinade and let sit for at least 15 minutes. Grill or pan-fry chicken for 6-7 minutes per side until cooked through. Slice into strips.

Step 4

Step 4 Cook the Israeli couscous according to package directions, then drain and drizzle with 1 tbsp olive oil to prevent sticking. Let cool slightly.

Step 5

Step 5 In a large bowl, combine couscous, cucumber, red bell pepper, cherry tomatoes, red onion, mint, cilantro, dill, and rocket. Toss gently.

Step 6

Step 6 Add the grilled chicken and crumbled feta. Drizzle with the remaining 1 tbsp olive oil and adjust seasoning with extra lemon juice or salt if needed.

Step 7

Step 7 Serve as a main dish or side salad, slightly warm or at room temperature.