Mediterranean Chicken and Couscous Salad with Hummus Dressing

Ingredients

• 1 cup dry couscous
• 1 1/4 cups water
• 1 pound boneless skinless chicken breasts
• 2 tablespoons olive oil, divided
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup red onion, thinly sliced
• 1/2 cup kalamata olives, pitted and halved
• 1/2 cup feta cheese, crumbled
• 1/2 cup hummus
• 3 tablespoons lemon juice
• 2 tablespoons water
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 2 tablespoons fresh parsley, chopped

Method

1. 1

   Bring the water to a boil in a 6-quart saucepan, stir in the dry couscous, cover, and remove from heat.

   5:00 · Couscous standing time
2. 2

   Fluff the couscous with a fork and spread it on a sheet pan to cool to room temperature.

3. 3

   Pat the chicken breasts dry and season both sides with oregano, garlic powder, salt, and pepper.

4. 4

   Heat 1 tablespoon olive oil in a 9-inch skillet over medium-high heat. Sear the chicken breasts 5 to 6 minutes per side, until golden and cooked through to 165°F internal temperature.

   5:00 · Sear chicken
5. 5

   Transfer the chicken to a cutting board and rest 5 minutes, then slice or dice into bite-sized pieces.

   5:00 · Rest chicken
6. 6

   In a small bowl, whisk together the hummus, lemon juice, 2 tablespoons water, remaining 1 tablespoon olive oil, and minced garlic until smooth and pourable.

7. 7

   In a large bowl, combine the cooled couscous, cherry tomatoes, cucumber, red onion, and olives.

8. 8

   Add the sliced chicken to the bowl and pour the hummus dressing over the salad. Toss gently to coat evenly.

9. 9

   Sprinkle crumbled feta and chopped parsley over the top before serving.