Chicken, Corn, and Couscous Salad Recipe
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
This vibrant and nutritious Chicken, Corn, and Couscous Salad is an ideal meal when you’re craving something light yet satisfying. Inspired by a recipe from Martha Stewart’s magazine, this version includes tender chicken breasts for a hearty touch, but you can easily omit the chicken for a lighter vegetarian option. The combination of couscous, fresh corn, and a zesty curry mustard dressing makes this dish perfect for a quick dinner or even a next-day lunch. If you’re looking to serve it as a side dish, it’s great for feeding 3-4 people, but as a main course, this recipe yields just enough for one or two servings.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Curry powder | 1 tsp |
| Grainy mustard | 2 tbsp |
| White wine vinegar | 1 tbsp |
| Extra virgin olive oil | 4 tbsp |
| Couscous | 1/2 cup |
| Chicken breasts (boneless, skinless) | 2 pieces |
| Garlic cloves, minced | 2 cloves |
| Red chili pepper, chopped | 1 small |
| Corn kernels (fresh or frozen) | 1 cup |
| Fresh cilantro, chopped | 1/4 cup |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 829.6 kcal |
| Fat Content | 42.3 g |
| Saturated Fat Content | 7.9 g |
| Cholesterol Content | 92.8 mg |
| Sodium Content | 160.7 mg |
| Carbohydrate Content | 75.2 g |
| Fiber Content | 7.5 g |
| Sugar Content | 2.6 g |
| Protein Content | 41.8 g |
Instructions:
-
Prepare the Dressing:
- In a medium-sized bowl, whisk together 1 teaspoon of curry powder, 2 tablespoons of grainy mustard, and 1 tablespoon of white wine vinegar. Season the mixture with salt and pepper to taste.
- Gradually whisk in 3 tablespoons of extra virgin olive oil until the dressing is smooth and emulsified. Set aside to let the flavors meld together.
-
Cook the Couscous:
- Bring 2/3 cup of water to a boil in a small pot. If you’re omitting the chicken and increasing the couscous quantity, use 1 cup of water instead.
- Once the water is boiling, stir in the couscous, cover the pot, and remove it from the heat. Let the couscous sit for about 5 minutes, or until all the water is absorbed and the grains are tender.
-
Cook the Chicken:
- While the couscous is sitting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
- Season the chicken breasts with salt and pepper and cook them in the hot skillet until golden brown on both sides and cooked through. The time it takes will depend on the size of your chicken breasts, but it generally takes about 6-8 minutes per side.
- Once cooked, remove the chicken from the skillet and transfer it to a separate plate. Let it rest while you prepare the vegetables.
-
Sauté the Vegetables:
- In the same skillet, add 1 chopped onion and cook over medium heat for about 5 minutes, or until softened.
- Add 2 minced garlic cloves and 1 chopped red chili pepper to the skillet, stirring frequently, and cook for about 2 minutes until fragrant and softened.
- Stir in 1 cup of corn kernels. If you’re using fresh corn, cook the mixture for about 5 minutes until the corn turns bright yellow and tender. If you’re using canned corn, simply heat it through for 2-3 minutes.
-
Assemble the Salad:
- Once the chicken has rested, slice it into thin strips or bite-sized pieces.
- In a large bowl, combine the couscous, chicken, and corn mixture.
- Add the curry mustard dressing to the bowl, along with 1/4 cup of freshly chopped cilantro. Toss everything together until the salad is well-coated with the dressing.
-
Serve:
- Taste and adjust the seasoning, adding more salt, pepper, or vinegar if needed.
- Serve the salad warm, or refrigerate it for a chilled version that can be enjoyed as a refreshing lunch the next day.
Cooking Tips:
- If you prefer a vegetarian version, simply omit the chicken and replace it with extra couscous (another 1/4 cup) and more corn (1 additional cup). The dish will still be delicious and satisfying.
- For extra texture and flavor, feel free to add some toasted nuts like almonds or pine nuts, or even a sprinkle of feta cheese.
- This salad can be served warm, at room temperature, or cold. It’s perfect for meal prep as it keeps well in the fridge for up to 2 days.
- You can substitute the fresh corn with frozen corn if it’s not in season, just make sure to thaw it before using.
Enjoy this deliciously wholesome Chicken, Corn, and Couscous Salad as a balanced meal that’s easy to make, full of flavor, and perfect for any occasion. Whether you’re looking for a light dinner or a next-day lunch, this recipe is sure to become a favorite in your cooking rotation.
