Turkish Grilled Chicken and Couscous Salad Recipe
A light yet filling salad with seasoned chicken pieces, couscous, and fresh vegetables, finished with a lemon-yogurt dressing. In Turkey, similar dishes are often made with leftover grilled meat from the previous day so that nothing goes to waste. It’s a bit like a cross between tabbouleh and chicken salad, but with a distinct Turkish touch of mint and cumin.
This salad cleverly combines juicy grilled chicken, fluffy couscous, and fresh vegetables with a refreshing lemon-yogurt dressing, inspired by Turkish ways of using up leftover grilled meat. It’s satisfying but not heavy, perfect for a quick lunch or light dinner.
Chef's tips
Don’t overcook the chicken – take it off the heat as soon as it’s cooked through to keep it juicy. If the couscous clumps together, break it up gently with a fork before mixing with the vegetables. Taste and adjust the acidity of the dressing with more lemon juice if needed.
How to serve
Serve in a large bowl for sharing or portion into individual containers for meal prep. Add extra fresh herbs on top just before serving for a burst of aroma. You can also serve it on a bed of crunchy lettuce leaves.
Ingredients
- chicken breast - 350 g
- couscous - 150 g
- tomatoes - 200 g
- cucumber - 1 piece
- bell pepper - 1 piece
- parsley chopped - 3 tablespoons
- mint chopped - 2 tablespoons
- yogurt - 120 g
- lemon juice - 2 tablespoons
- oil - 3 tablespoons
- cumin ground - 0.5 teaspoons
- paprika - 1 teaspoon
- garlic - 1 clove
- salt
- black pepper
Preparation
- Pour the couscous into a bowl, lightly salt it, and cover with boiling water so that the water comes about 0.5 cm above the surface. Cover with a plate and set aside for 10 minutes until it absorbs the water, then fluff with a fork.
- Trim the chicken breast and cut it into strips or cubes. In a bowl, mix 1 tablespoon of oil, sweet paprika, cumin, and a pinch of salt and pepper. Add the chicken, toss to coat, and set aside for 10–15 minutes.
- Halve the cherry tomatoes. Wash the cucumber, peel if needed, and dice. Wash the bell pepper, remove the core and seeds, and dice.
- Rinse the parsley and mint, pat dry, and chop finely.
- Heat 1–2 tablespoons of oil in a grill pan or regular frying pan over medium-high heat. Add the chicken pieces and fry for 8–10 minutes, turning, until cooked through in the center and lightly browned on the outside. Set aside for a few minutes to cool slightly.
- In a small bowl, mix the yogurt, lemon juice, garlic pressed through a garlic press, a pinch of salt and pepper, and 1 tablespoon of oil. The dressing should be slightly tangy and bold in flavor.
- In a large bowl, combine the couscous, tomatoes, cucumber, bell pepper, parsley, and mint. Add half of the yogurt dressing and gently toss.
- Arrange the chicken pieces on top and drizzle with the remaining dressing. Serve immediately or slightly chilled.
Storage
No storage information available for this dish.
I like to make this salad the day after a barbecue, using leftover grilled chicken or turkey. The smoky flavor works beautifully with the fresh herbs and tangy yogurt dressing.
