Couscous Bowl
Servings 2
Calories 988kcal
Ingredients
Bowl
- 8 oz Chicken breast boneless skinless
- 1 tsp Extra-virgin olive oil
- 1 cup Couscous
- 1/3 cup Chickpeas drained and rinsed
- 1/2 cup Cucumber chopped
- 8 Grape tomatoes quartered
- 1/2 cup Green bell pepper diced
- 2 TBSP Red onion diced
- 1/4 cup Kalamata olives halved
- 4 TBSP Feta cheese cubed
- 1 Pita bread
Seasoning
- Salt to taste
- Black pepper to taste
Dressing
- 1/4 tsp Dijon mustard
- 1 clove Garlic grated
- 1/2 tsp Fresh parsley chopped
- 1 tsp Lemon juice
- 2 tsp Apple cider vinegar
- 2 TBSP Extra-virgin olive oil
Kombucha
- 24 oz Kombucha cold
Instructions
- Prep the ingredients per the instructions above.
- Preheat a grill or grill pan over medium heat.
- Drizzle both sides of the chicken with oil and season well with salt and pepper. Set aside.
- Cook the couscous according to the instructions on the package. Season with salt and pepper to taste.
- Once the grill or grill pan is hot, cook the chicken on each side to an internal temperature of 160℉ (71℃) using a thermometer. Once cooked, set aside to rest for 3-5 minutes. Chop the chicken into bite-sized pieces prior to serving.
- Make the dressing: Whisk together all of the ingredients in a bowl until fully combined. Season with salt and pepper. Set aside.
- Assemble the salad: Mix the couscous, chickpeas, chicken, cucumber, tomato, peppers, onion, olives, and feta. Toss with dressing. Season with salt and pepper to taste.
- Warm the pita on both sides in a nonstick pan on medium heat.
- Serve the salad and enjoy with pita and kombucha.
Nutrition
Calories: 988kcal | Carbohydrates: 65g | Protein: 43g | Fat: 64g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 35g | Trans Fat: 0.2g | Cholesterol: 274mg | Sodium: 769mg | Potassium: 1746mg | Fiber: 12g | Sugar: 34g | Vitamin A: 14020IU | Vitamin C: 35mg | Calcium: 183mg | Iron: 5mg