A delightful and easy-to-make Mediterranean-inspired chicken couscous salad, perfect for a light meal or side dish.
Bring the chicken broth to a boil in a medium saucepan.
Using low-sodium broth allows you to control the saltiness of the dish.
Stir in the couscous and raisins, then remove from heat and cover. Let it sit for 5 minutes.
Fluff the couscous with a fork after it has absorbed the liquid for a light texture.
Juice the lemon and combine it with cumin, salt, and black pepper in a small bowl. Whisk to mix.
Adding a pinch of sugar can balance the acidity of the lemon juice.
Cook the chicken breasts in a skillet over medium heat until fully cooked, then dice into bite-sized pieces.
Let the chicken rest for a few minutes before cutting to retain its juices.
Chop the cucumber, red bell pepper, green onions, and cilantro.
Use a sharp knife for clean cuts and to prevent bruising the vegetables.
In a large bowl, combine the couscous mixture, dressing, chicken, chickpeas, olives, and chopped vegetables. Toss well.
Toss gently to avoid mashing the ingredients.
Serve the salad in individual bowls and garnish with additional cilantro if desired.
Chill the salad for 30 minutes before serving for enhanced flavor.
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