Summer Israeli Couscous Salad
View original ↗
Barefeet in the Kitchen · by Mary Younkin★ 5.0 (3)

Summer Israeli Couscous Salad

NUTRITION · PER SERVING—
CAL 22%·PRO 59%
CARBS 45G41% OF CAL
5G FIBER33G OTHER7G TOTAL SUGAR
FAT 26G52% OF CAL
5G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Israeli couscous salad with grilled chicken, roasted vegetables, fresh greens, and a balsamic vinaigrette. A light, flavorful main salad with good protein and vegetables.

mainmediterraneansaladgrain bowlchicken
View the full recipe on Barefeet in the Kitchen →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • Dressing Ingredients:
  • 1/3 cup olive oil
  • 2 tablespoons white or traditional balsamic vinegar
  • 1 1/2 teaspoons paprika or smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Salad Ingredients:
  • 1 tablespoon olive oil
  • 1 1/2 cup Israeli or pearl couscous
  • 2 cups water
  • 1/2 teaspoon kosher salt
  • 2 cups packed baby spinach (roughly chopped)
  • 2 cups packed arugula
  • 16-20 ounces grape tomatoes (halved)
  • 6 mini bell peppers (thinly sliced or 1 large pepper, thinly sliced)
  • 8 button or crimini mushrooms (thinly sliced)
  • 1/2 cup chopped Italian parsley
  • 1 pound cooked chicken (sliced very thin or chopped small, 2-3 cups worth)
  • 4 ounces crumbled feta cheese (optional)
PREP
—
SODIUM
594MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.