Chicken and Couscous Salad (Couscous Freddo di Pollo)
Category: Main Courses
Servings: 4
This Chicken and Couscous Salad is the perfect refreshing dish for a light meal or a quick lunch. Packed with vibrant vegetables and tender chicken, it’s a delightful balance of flavors and textures. The couscous serves as a fluffy base, complemented by a subtle sweetness from the vegetables and a hint of smokiness from the paprika. It’s an ideal dish to enjoy during warmer days, providing a satisfying and nutritious option for the whole family. Let’s walk through the steps to create this delightful dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Couscous | 200g |
| Vegetable broth | 220g |
| Extra virgin olive oil | 10g |
| Fine salt | 1 pinch |
| Chicken breast | 800g |
| Zucchini | 200g |
| Red bell peppers | 100g |
| Carrots | 140g |
| Peas | 100g |
| Shallot | 1 |
| Black pepper | to taste |
| Paprika (sweet) | to taste |
| Vegetable broth (for cooking) | to taste |
| Extra virgin olive oil (for cooking) | to taste |
| Lemon zest | 1 |
Instructions
-
Prepare the Vegetables and Chicken
Start by preparing the vegetables. Begin with the zucchini: slice it lengthwise and then cut it into small, uniform cubes. Next, tackle the bell peppers: remove the stem and seeds, then slice them into thin strips and dice them into small pieces. For the carrots, peel and chop them into small cubes or matchsticks. Finally, prepare the shallot by finely chopping it. -
Cook the Chicken
Cut the chicken breast into thin strips. Season with a pinch of salt, a few cracks of black pepper, and a generous dusting of sweet paprika. Heat a drizzle of extra virgin olive oil in a large pan over medium-high heat. Once the oil is hot, add the chicken and sauté for about 4 minutes until golden and cooked through. Remove the chicken from the pan and set it aside to cool. -
Sauté the Vegetables
In the same pan, add a little more olive oil if necessary and toss in the chopped shallot. Sauté for 2 minutes until soft and fragrant. Next, add the carrots, zucchini, and bell peppers, stirring frequently. Add a couple of ladles of vegetable broth to help with the cooking, and let the vegetables simmer for about 4 minutes, until they begin to soften but still maintain some crunch. -
Prepare the Couscous
While the vegetables are cooking, focus on the couscous. In a large bowl, combine the couscous with a pinch of salt and a drizzle of extra virgin olive oil. Pour in the hot vegetable broth over the couscous, cover the bowl with plastic wrap, and let it steam for about 5 minutes. The couscous should absorb the broth and fluff up nicely. -
Combine Everything
Once the vegetables and chicken have cooled, combine them in a large mixing bowl. Add the cooled couscous to the mixture. Toss everything together gently, ensuring the chicken and vegetables are evenly distributed throughout the couscous. Finally, sprinkle over the lemon zest for a burst of freshness. -
Season and Serve
Taste the couscous salad and adjust the seasoning with additional salt, pepper, and paprika as needed. Once everything is well-seasoned, your Chicken and Couscous Salad is ready to serve. You can serve it immediately or refrigerate it for a couple of hours for a chilled version, perfect for hot summer days.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 400 kcal |
| Protein | 30g |
| Carbohydrates | 45g |
| Fat | 12g |
| Fiber | 5g |
| Sodium | 600mg |
This Chicken and Couscous Salad is not only a wholesome, nutritious dish but also an easy and flexible recipe that can be made ahead of time. It’s perfect for picnics, meal prep, or a light dinner. The combination of tender chicken, crisp vegetables, and fluffy couscous makes each bite a delicious and satisfying experience. Whether you’re enjoying it fresh or chilled, this dish will soon become a staple in your culinary repertoire. Enjoy!
