Main Dishesbluejeanchef
Pearl Couscous with Chicken, Cherries and Goat Cheese
This dish is a perfect meal in the early summer, when cherries are abundantly available. It's also a great way to use up any leftover chicken, or take a shortcut and buy a rotisserie chicken.
👥 3 Servings⏱️ Prep & Cook: 15 min🔥 Cook: 15 min👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- whisk
- bowl
📝 Preparation Steps
1
Prepare the chicken breast by roasting, grilling or air-frying, or use leftover chicken. Cut the chicken into ½-inch chunks.
large chicken breast (grilled or roasted)1
2
Prepare the couscous by following the package instructions. If there are no package instructions, add 1 cup of couscous to 1½ cups of boiling salted water (about ½ teaspoon of salt). Reduce the heat to a simmer, cover and simmer for 10 to ⏱️ 12 minutes or until tender. Drain off any excess water if necessary, fluff the couscous and turn it out onto a sheet pan to cool to room temperature.
3
Make the vinaigrette by mixing the vinegar, mustard, honey, salt and freshly ground black pepper together. Whisk in the olive oil and season to taste.
Salt and freshly ground black pepperolive oil2 tablespoons
4
Place the couscous, chicken, arugula, cherries, scallions, almonds, basil and lemon zest in a large bowl, saving a little lemon zest and basil for garnish at the end. Toss with the vinaigrette. Add almost all the goat cheese and gently toss one more time.
goat cheese (crumbled)2 ounces
5
Transfer to a platter lined with arugula or butter lettuce leaves, and then top with the remaining lemon zest, basil and crumbled goat cheese. Serve immediately.
goat cheese (crumbled)2 ounces
Nutrition Facts
calories
525 kcal
fat Content
20 g
serving Size
1 of 3 servings
fiber Content
5 g
sugar Content
9 g
sodium Content
174 mg
protein Content
29 g
trans Fat Content
0.01 g
cholesterol Content
57 mg
carbohydrate Content
56 g
saturated Fat Content
5 g
unsaturated Fat Content
14 g
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