Ultimate Chicken, Avocado and Pearl Couscous Salad

Ultimate Chicken, Avocado and Pearl Couscous Salad

A fresh, hearty salad with golden pearl couscous, juicy chicken, creamy avocado, and a simple lemon Dijon dressing

Prep

15 mins

Cook

15 mins

Serves

3 to 4

Difficulty

Easy

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Ingredients

Chicken

• 500 g chicken thigh, cubed, excess fat removed
• Salt, a few pinches to season
• Freshly cracked pepper, a few pinches to season
• 1/2 tsp smoked paprika
• 1 tbsp extra virgin olive oil or other cooking oil of choice

Dressing

• 2 tbsp lemon juice
• 1/4 cup extra virgin olive oil
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 1 tsp sugar
• 3/4 tsp cooking salt
• 1/2 tsp black pepper

Couscous

• 1 cup pearl couscous
• 1.5 cups hot boiling water, straight from the kettle
• 1 tbsp olive oil
• 1/4 tsp cooking salt

Salad

• 1 avocado, diced
• 320 g cherry tomatoes, multicolored or regular
• 60 to 80 g spinach, roughly chopped
• 1/4 cup coriander, roughly chopped

Method

Chicken

1. Heat the oil in a pan over high heat.
2. Once hot, add the chicken and immediately spread it out across the surface of the pan. Use a non stick pan if possible as it makes things easier.
3. After spreading the chicken out, season it with the salt, pepper, and smoked paprika.
4. Let the chicken sit on the surface of the pan without touching it. Do not move it for at least 1.5 minutes.
5. Flip one piece to check if it has browned. If it has not browned yet, leave it for another 30 seconds.
6. Once browned, toss the chicken around in the pan and continue cooking, stirring often, for about 6 to 7 minutes.
7. Cut open one piece to check that it is cooked through. If not, cook for another minute. You can also use an internal thermometer if you prefer.
8. Set the chicken aside and allow it to cool slightly.

Dressing

1. Place all of the dressing ingredients into a medium sized bowl or an airtight dressing bottle. A bottle works best if you have one.
2. Either whisk the dressing or close the bottle and shake it for at least 30 seconds. You will need to shake it again before pouring it over the salad, so there is no need to go too crazy at the beginning.

Couscous

1. Heat the olive oil in a pot over high heat.
2. Add the pearl couscous and stir until it starts to turn golden brown, about 2 minutes.
3. Carefully add the boiling water and salt, then stir everything together. It may splash slightly, so be careful.
4. Stir for about 30 seconds, then reduce the heat to the lowest setting.
5. Place the lid on and cook according to the packet instructions, about 8 minutes.
6. At the 7 minute mark, remove the lid and check that nothing is sticking to the bottom. If it is sticking, turn the heat off as it is ready. Gently scrape anything from the bottom and mix everything together.
7. Remove the couscous from the pot and set aside.

Assembly

1. In a large bowl, mix together everything except the avocado and the dressing.
2. Add most of the dressing and mix everything well, reserving a small amount of the dressing for the next step.
3. Add the avocado and gently mix it through so the avocado does not break apart. If it does break, that is totally fine, but keeping some chunks is nice for texture.
4. Pour the remaining couple of tablespoons of dressing over everything and mix again gently.
5. Serve immediately.

Tips

• Brown the pearl couscous first for extra flavour and a nuttier finish
• Do not overcrowd the pan when cooking the chicken or it will steam instead of brown
• Reserve a little dressing for the final mix so the salad stays glossy and fresh tasting
• Fold the avocado through gently at the end to keep some nice chunky pieces

Storage

• Best eaten fresh, especially once the avocado is added
• Store leftovers airtight in the fridge for up to 24 hours
• If making ahead, keep the avocado and dressing separate until serving for the best texture