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Grilled Chicken, Halloumi & Pearl Couscous Salad

A deliciously healthy and beautiful weeknight lunch or dinner option.
Course Lunch, Salad
Keyword Chicken, Egg Free, Salad
Allergen Egg-free
Protein Chicken
Category High Protein, Salad
Member Free
Cost Tier Mid-Range
Prep Time 6 minutes
Cook Time 24 minutes
Total Time 30 minutes
Servings 4
Calories 565

Ingredients

  • 1 cup pearl couscous
  • 2 chicken breasts about 500 g in total
  • 3 tbsp extra virgin olive oil
  • 1 tbsp italian herbs dried
  • 2 cups baby spinach roughly chopped
  • 1 cup cherry tomatoes chopped
  • 1 cup snow peas trimmed & sliced
  • 1 zucchini grated or julienned
  • 0.5 cup mint leaves finely chopped
  • 0.5 red onion thinly sliced, soaked in water for 10 minutes & drained
  • 120 g halloumi cheese cut into cubes
  • 1 tbsp pure maple syrup
  • 2 tbsp pine nuts toasted
  • 1 lemon large, juice squeezed
  • sea salt & cracked black pepper
US Customary - Metric

Instructions

  • Bring a medium saucepan of water to the boil. Add the pearl couscous and cook for about 8–10 minutes (check the packet instructions). Drain, run under cold water and set aside.
    1 cup pearl couscous
  • Combine the chicken breasts with 1 tablespoon of the olive oil and the italian herbs. Place a medium frying pan over medium heat and cook the chicken for about 4–5 minutes each side (depending on their thickness). Remove, cool and slice.
    2 chicken breasts, 3 tbsp extra virgin olive oil, 1 tbsp italian herbs
  • Combine the pearl couscous, spinach, cherry tomatoes, snow peas, zucchini, mint and red onion in a bowl.
    1 cup pearl couscous, 2 cups baby spinach, 1 cup cherry tomatoes, 1 cup snow peas, 1 zucchini, 0.5 cup mint leaves, 0.5 red onion
  • Combine the halloumi pieces with 1 tablespoon of the olive oil and the maple syrup. Place the frying pan back over medium heat. Cook the halloumi for 3 minutes each side, until golden.
    120 g halloumi cheese, 3 tbsp extra virgin olive oil, 1 tbsp pure maple syrup
  • Add the warm halloumi to the salad. Sprinkle over the pine nuts. Drizzle over the remaining tablespoon of olive oil and squeeze over the lemon juice. Toss and season well.
    120 g halloumi cheese, 2 tbsp pine nuts, 3 tbsp extra virgin olive oil, 1 lemon
  • Divide the couscous salad among bowls and top with the chicken. Feel free to squeeze over some extra lemon juice.
    2 chicken breasts, 1 cup pearl couscous

Notes

You can also cook the chicken breasts in the oven. Place on a baking tray and bake for 20 minutes at 200°C.