Couscous salad with roasted chicken and deliciously tender, smoky and colorful grilled peppers.
Today's recipe is another of my super healthy, picnic dish ideas to make your outdoor meal memorable. Perfect to take along at the park or at the beach, or great idea for your next barbecue or casual party. I made this Israeli couscous salad yesterday for lunch for my family day at the beach. It was a huge hit with my husband and the kids!
I had some left over roasted chicken from the day before, which wasn't enough for another meal, but plenty to add to the couscous. If you don't have leftover chicken, you can always use a fresh chicken breast, marinate it with rosemary and garlic, cut it thin, and quickly grill it. Just like I did in my couscous salad with chicken and zucchini.
To make this couscous salad a complete, one-dish meal, I add some organic yellow, red and orange peppers that I roasted in the oven: this won't take too much time, nor much work and it's so easy to clean up. Here is my step-by-step, super easy recipe:
- 3 peppers (I used red, orange and yellow)
- 1.5 cups of cooked chicken (about one chicken breast)
- 1.5 cups of couscous (I used Israeli pearl couscous)
- extra virgin olive oil
- 1/2 lemon, juice
- 6-7 leaves of fresh basil
Step 1: Preheat the oven to 450 degrees. Roast the peppers by placing them on a baking sheet covered with aluminum foil for easy clean up, in the upper part of the oven. Remember to turn them over every 8 minutes or so. Leave in the oven for about 20 minutes, or until the skin all around is dark and soft. Remove from the oven and wrap the peppers in the foil for 5-10 minutes. This way they become soft and juicy. And easy to peel!
Step 4: Unwrap the peppers, peel them (should be very easy!!) and cut in small cubes.