Chicken & Feta Couscous Salad

Light couscous salad with seasoned chicken, feta, cherry tomatoes, cucumber, pepper and red onion, tossed in a lemon-olive oil dressing with parsley. Best served chilled.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the 180 g couscous according to the package instructions. For yours: boil for 1 minute, then drain if needed. Fluff with a fork and let cool completely.

Step 2

Season the 300 g chicken breast with salt, pepper and your preferred herbs. Cook until fully done. Let cool, then cut into bite-sized pieces.

Step 3

Halve the cherry tomatoes and chop the cucumber, bell pepper and red onion.

Step 4

Crumble the feta cheese.

Step 5

Mix the olive oil, lemon juice, parsley, salt and pepper to make the dressing.

Step 6

Combine the cooled couscous, chicken, vegetables and feta.

Step 7

Pour over the dressing and mix well.

Step 8

Divide into 2 portions and refrigerate.