5 from 6 votes

Tabbouleh Inspired Chicken Salad

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Tabbouleh Inspired Chicken Salad. The freshest summer salad with all the herbs, chopped tomatoes and giant cous cous. Top with golden browned chicken slices and enjoy! So healthy and delicious.
Prep time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
£1.95
Makes: 5
mains
Lebanese
Square, glass meal prep comntainers with giant cous cous, chicken, lemon and fresh herbs and salad.

Ingredients

Ingredients to make the chicken salad with giant cous cous laid out on a pale blue background and labelled.

How to make this tabbouleh inspired chicken salad

  1. Start by slicing the chicken breasts into thin pieces. Add them to a large frying pan with 1 tbsp of rapeseed oil on a high heat. Season with dried coriander, salt and pepper (Image 1).
  2. Fry each side for 3-4 minutes (longer depending on how thinly you have sliced the chicken)(Image 2).
2 step by step photos, the first with chicken pieces with seasoning in a frying pan and the second with the pieces of chicken browned in the pan.

3. Meanwhile, whilst the chicken is frying, add the giant cous cous to boil in water in a large sauce pan or vegetable stock if you have a cube in the cupboard (Image 3).

4. When the couscous is ready, sieve and rinse with cold water until it is cool (Image 4).

2 step by step photos, the first with fcous cous submerged in water in a large saucepan and the second with a colander with cooked giant cous cous.

5. Meanwhile, prepare all the ingredients for the tabbouleh. Start by finely chopping the cucumber (Image 5).

6. Then finely slice the tomatoes (Image 6).

2 step by step photos, the first with finely sliced cucumber on chopping a board and the second with tomatoes sliced on a board.

7. Finish the chopping with the parsley and mint (Image 7).

8. In a large mixing bowl, add all the components of the salad together along with 1 tbsp of extra virgin olive oil and the lemon juice (Image 8).

2 step by step photos, the first with finely sliced fresh herbs on a chopping board and the second with the herbs added to a large metal bowl with the cous cous.

9. Season generously with salt and pepper and toss to combine (Image 9).

10. Divide into meal prep containers and optionally add an extra wedge of lemon. Top with the chicken and an extra crack of black pepper. Pop in the fridge and eat within 3-4 days (Image 10).

2 step by step photos, the first with a bowl of cous cous salad with 2 wooden utensils and the second with 4 meal prep containers with the salad and chicken.

    Try these other yummy salad recipes this week ; Greek Chicken Salad, The BEST Prawn Salad Recipe (in just 10 minutes) and Simple Tricolore Salad

    Overhead shot of bowl of salad with giant cous cous, chopped tomatoes. parsley and mint

    If you tried this Tabbouleh Inspired Chicken Salad recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x

    Tabbouleh Inspired Chicken Salad

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    5 from 6 votes
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    £1.95
    mains
    Lebanese
    Servings: 5
    Tabbouleh Inspired Chicken Salad. The freshest summer salad with all the herbs, chopped tomatoes and giant cous cous. Top with golden browned chicken slices and enjoy! So healthy and delicious.

    Ingredients

    • 600 g chicken breast, thinly sliced (£4.70)
    • 300 g giant couscous (£1.60)
    • 6 salad tomatoes, diced (£0.95)
    • Juice of 1 lemon (£0.30)
    • 1 red onion, diced (£0.10)
    • 30 g bunch of fresh parsley, finely chopped (£0.60)
    • 30 g bunch of fresh mint, finely chopped (stems removed) (£0.60)
    • 1 cucumber, diced (£0.89)

    Cupboard Essenetials

    • 1 tbsp rapeseed oil
    • 1 tbsp extra virgin olive oil
    • 1 tsp dried coriander

    Method

    • Start by slicing the chicken breasts into thin pieces. Add them to a large frying pan with 1 tbsp of rapeseed oil on a high heat. Season with dried coriander, salt and pepper. Fry each side for 3-4 minutes (longer depending on how thinly you have sliced the chicken).
    • Whilst the chicken is frying, add the giant cous cous to boil in water or vegetable stock if you have a cube in the cupboard.
    • Meanwhile, prepare all the ingredients for the tabbouleh by finely chopping the parsley, mint, tomatoes, red onion and cucumber.
    • When the couscous is ready, sieve and rinse with cold water until it is cool. In a large mixing bowl, stir all the components of the salad together along with 1 tbsp of extra virgin olive oil and the lemon juice. Season generously with salt and pepper and toss to combine.

    Nutrition

    Servings: 5 servings
    Fat: 8g
    Calories: 362kcal
    Carbohydrates: 27g
    Protein: 45g

     

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    Thank you so much for trying my recipe! I hope you loved it. I’d be so grateful if you could leave a comment/rating - it makes my day hearing your feedback!

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