• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Happily From Scratch
  • All Recipes
  • Meal Type
    • Appetizers
    • Breakfast
    • Dinner
    • Lunch
    • Pasta
    • Salads
    • Sides
    • Snacks
    • Soups and Stews
  • Diet
    • Dairy Free
    • Gluten Free
    • Vegan
    • Vegetarian
    • Whole30
  • Ingredient
    • Beef
    • Chicken
    • Lamb
    • Seafood
    • Turkey
  • Quick and easy
  • About
    • Contact
menu icon
go to homepage
search icon
Homepage link
  • All Recipes
  • Meal Type
    • Appetizers
    • Breakfast
    • Dinner
    • Lunch
    • Pasta
    • Salads
    • Sides
    • Snacks
    • Soups and Stews
  • Diet
    • Dairy Free
    • Gluten Free
    • Vegan
    • Vegetarian
    • Whole30
  • Ingredient
    • Beef
    • Chicken
    • Lamb
    • Seafood
    • Turkey
  • Quick and easy
  • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Chicken » Veggie Packed Couscous with Lemon Oregano Chicken

    Veggie Packed Couscous with Lemon Oregano Chicken

    Published: Mar 20, 2017 · Modified: Mar 19, 2022 by Erica Julson · This post may contain affiliate links · Leave a Comment

    • Share
    • Yummly
    Recipe Print

    Veggie Packed Couscous Salad with Lemon Oregano Chicken

    One of the best parts about pilafs is how much good stuff you can pack into them, without the dish feeling overly heavy.

    Simply cook a grain or starch, toss it with a whole bunch of veggies and herbs, drizzle with a flavorful dressing, and top with a protein of your choice.

    Voila! You've got a balanced meal in a bowl.

    Veggie Packed Couscous Salad with Lemon Oregano Chicken

    This delicious recipe takes things to flavor town.

    Tender, fluffy, buttery couscous, tossed with crisp tender broccoli and asparagus, sweet bell pepper and tomato, fresh cucumber, parsley, and green onion, briny olives, and tangy feta cheese. A drizzle of lemon-garlic-oregano dressing and a liberal pinch of salt and pepper ties it all together.

    What makes it even better?

    Marinating chicken in a lemon-garlic-oregano marinade, then grilling for extra smoky flavor, and serving on top of the couscous salad.

    Sure, this dish requires a lot of chopping of veggies, but boy, is it worth it. And it makes A TON, so you'll have plenty of leftovers for lunches during the week. Enjoy!

    Veggie Packed Couscous Salad with Lemon Oregano Chicken

    Recipe

    Veggie Packed Couscous with Lemon Oregano Chicken

    No ratings yet
    Print
    Prep1 hour hr
    Cook20 minutes mins
    Total1 hour hr 20 minutes mins
    Servings: 6
    (Toggle ON to prevent your screen from going dark)

    Ingredients 

    For the chicken:

    • 1.5 pounds boneless skinless chicken breast cutlets
    • 2 tablespoons olive oil
    • juice of ½ lemon
    • zest of 1 lemon
    • 2 cloves garlic, minced
    • 1 teaspoon minced fresh oregano
    • 1 teaspoon kosher salt
    • 1 teaspoon ground black pepper

    For the couscous:

    • 10 ounce uncooked plain couscous
    • ½ teaspoon kosher salt
    • 1 tablespoon extra virgin olive oil or butter
    • 2 cups boiling water
    • 2 tablespoons olive oil
    • 1 pound asparagus, woody ends removed, spears cut into 1-inch pieces
    • ¾ pound broccoli, florets cut into ½ inch pieces, stems saved for another use
    • 2 small red bell peppers, seeded & diced
    • 1 pint cherry tomatoes, quartered
    • ½ large English cucumber, diced
    • 1 cup halved kalamata olives
    • ½ cup sliced green onion
    • ½ cup minced parsley
    • 6 ounces crumbed feta

    For the dressing:

    • ⅓ cup extra virgin olive oil
    • ⅓ cup freshly squeezed lemon juice
    • 1 tablespoon honey
    • 1 clove garlic, minced
    • 1 tablespoon minced fresh oregano
    • ½ teaspoon kosher salt
    • ½ teaspoon ground black pepper
    • pita bread (optional)

    Instructions

    For the chicken:

    • Add the chicken cutlets to a large ziplock bag or medium baking dish and set aside.
    • Whisk together the chicken marinade ingredients (olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper) in a small bowl. 
    • Pour the marinade over the chicken and toss to coat well. Let rest at room temperature while you prepare the rest of the salad.

    For the couscous:

    • Add the dry couscous, ½ teaspoon salt, and 1 tablespoon olive oil or butter to a large heat-proof bowl. Pour two cups of boiling water over the couscous, cover with a large plate, and let steam for five minutes. When the couscous is done cooking, remove the plate, and fluff with a fork. Set aside and let cool.
    • Meanwhile, add two tablespoons of olive oil to a large nonstick skillet and warm over medium heat. Add the chopped asparagus and broccoli, and sauté for about 5 minutes, until the vegetables are bright green and crisp tender. Add the broccoli and asparagus to the bowl with the couscous and let cool.
    • While the vegetables and couscous cool, make the dressing. Whisk together all of the dressing ingredients (extra virgin olive oil, lemon juice, honey, garlic, oregano, salt, and pepper) in a small bowl and set aside. 
    • When the vegetables and couscous are no longer piping hot, add the bell peppers, tomatoes, cucumber, olives, green onion, parsley, and feta to the bowl. Pour the dressing over the salad and mix until evenly coated. Season to taste with salt and pepper. Set aside.
    • Finally, warm a grill pan over high heat on the stove. Add the chicken cutlets and cook, about 3 minutes on each side, until the chicken is cooked through & has grill marks. Remove from the grill and let cool for 5 minutes. Slice into strips, and set aside. 
    • If desired, brush pita bread with plain or garlic olive oil and lightly grill. Serve on the side of the salads. 
    • When ready to eat, spoon the couscous into individual serving bowls, top with sliced chicken, and enjoy. 
    Tried this recipe?Mention or tag @happilyfromscratch !
    « Lemon Parmesan Spaghetti with Fried Capers and Shrimp
    Moroccan Roasted Chicken and Vegetables »

    Reader Interactions

    Comments

    No Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Erica Julson Profile Picture

    Hi, I'm Erica! Food & wellness lover, cooking enthusiast, and registered dietitian nutritionist. 

    My mission is to help you reclaim the joy of cooking at home by providing you with jaw-droppingly delicious recipes you'll want to make again and again.

    More about me →

    Popular

    • Tomato, Zucchini, and Squash Gratin
      Tomato, Zucchini, and Summer Squash Gratin
    • Pasta with Sausage and Fennel Fronds
    • Pappardelle with Brown Butter Sage Sauce
    • Farro Salad with Butternut Squash

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright 2025 The Unconventional RD LLC

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required