This cilantro lime chicken and Mexican couscous salad recipe is perfect for summer grilling, meal prep, or even quick weeknight dinners. The chicken breast begins to absorb the marinade in about an hour and the couscous can be served warm or cold. If you don’t have couscous, try brown rice or even orzo. This flavorful dish is an easy one with a beautiful presentation!
The marinade is made up of only 5 ingredients and the results are fabulous. Tender chicken breast with just enough salt, a faint taste of garlic, the fresh taste and aroma from the cilantro, and a tinge of sweetness from that little drizzle of honey at the end.
The couscous salad is packed with flavor and colorful veggies. Honesty, it could be served alone and would suffice as a light meal. The warm couscous and black beans warm the rest of the dish and slightly softens the peppers. The jalapeño lends a little heat while the lime + lemon juice add the most perfect combination of flavor. The tiny bit of vinegar really brightens up the dish. When this salad is combined with the flavors of the chicken breast, you get a delicious meal!
Cilantro Lime Chicken and Mexican Couscous Salad
Tender chicken breast with just enough salt, a faint taste of garlic, the fresh taste and aroma from the cilantro, and a tinge of sweetness from that little drizzle of honey at the end served on top a bed of flavorful Mexican couscous salad.
Ingredients
- Chicken Marinade
- 1 lb chicken breast
- 3 cloves of garlic, minced
- juice of 1 lime
- 1/4 C Soy sauce
- 1/4 C Cilantro leaves
- 3 tbsp +1 tbsp(for drizzling) honey, separated
- 1 tbsp avocado oil (or olive oil)
- 1 tsp pepper
- Couscous
- 1 1/3 C cous cous
- 1 tbsp oil
- 1 3/4 C water, boiling
- 1 can of black beans, drained and rinsed
- 1/4 C red onion, diced
- 2 cloves of garlic, minced
- 1/2 C veggie broth
- 1 1/2 tsp cumin
- 1 tsp brown sugar
- 1/2 tsp oregano
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp paprika
- salt+pepper to taste
- 2/3 C corn
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 jalapeño, deseeded and diced
- juice of 1 lime
- juice of 1/2 lemon
- handful of cilantro
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp vinegar
Instructions
- Combine all the ingredients for the chicken marinade and marinate the chicken breast for at least 45 mins. Grill or bake chicken till juices run clear. Set aside. Drizzle with honey before serving.
- Cook couscous according to package or: Toast couscous in 1 tbsp of oil till light brown. Add in the boiling water and let cook for 10- 12 minutes. Remove from heat.
- Prepare black beans: Sauté onion and garlic in oil. Add black beans. Season with cumin, oregano, garlic powder, onion powder, brown sugar, and paprika. add vegetable broth. Let simmer for 10 minutes. Add salt and pepper to taste.
- In a large bowl, combine couscous, black beans, corn, diced peppers, lime juice, lemon juice, cilantro, vinegar, and salt+ pepper. Adjust the salt and pepper as needed.
- Serve grilled chicken sliced on top of couscous salad.
Marissa is a wife to Texans Offensive Lineman #79, mother to a baby girl named Joy, a baby boy named Jeff, and a lover of food . She loves to feed people on game day and try new recipes during the week. 
