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.



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve grilled chicken sliced on top of couscous salad.

Recipe by First and Full at