Grilled Chicken Couscous Salad with Peaches & Mint
Servings: 4
Ingredients
For salad and chicken
- 1 ¾ tsp kosher salt divided use
- 1 ½ cups couscous
- 4 boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp kosher salt
- ½ cup sliced almonds toasted
- ⅓ cup minced red onion
- 1 jalapeño minced (use half if less heat is preferred)
- ½ cup loosely packed chopped mint
- 4 oz crumbled feta about 1 cup
- 3 medium firm-ripe peaches pitted and sliced
For dressing
- 3 tbsp olive oil
- 2 tbsp lime juice from 1 to 1 1/2 limes
- 2 tsp honey
- 1 tsp kosher salt
Instructions
- Bring 1 1/2 cups water to a boil with 3/4 tsp kosher salt. Stir in couscous, cover, remove from heat and let stand 5 minutes. Fluff with a fork, and spread onto a rimmed baking sheet to cool to room temperature.
- While couscous is cooling, preheat grill on medium-high. Rub chicken breasts with the olive oil and sprinkle evenly with remaining 1 tsp kosher salt. Grill over direct heat for about 10 minutes, flipping halfway once, until cooked through (160ºF). Let rest for 5 minutes.
- Whisk together all ingredients for dressing. Toss couscous with almonds, red onion, jalapeño, mint, feta and peaches. Divide salad among 4 or 6 plates and top with sliced chicken breast, or chop the chicken into bite-sized pieces and toss into couscous to serve family style.