Crisp greens, tender chicken, juicy tomatoes, peppers, and mushrooms, are tossed together with warm, nutty couscous and a paprika dressing to create an absolutely unforgettable warm salad. The best part about this salad is that it’s delicious when you first make it, but it’s also fantastic cold. I like to make this salad and eat it for my lunches through the week.
My friend Lynne made this salad for Holly and me a few weeks ago while we were hanging out at my house for a #foodbloggersleepover. (always, always a fun time!) Holly and I went a bit nuts over this salad and we’ve both made it multiple times in our own kitchens over the past few weeks.
My youngest son blew me away by declaring this the best salad ever. As a non-fan of salads, take that for what it’s worth, he eats this salad like mad anytime it’s in the fridge.
Pearl (aka Israeli) couscous are tiny round balls of pasta. They are slightly chewy, slightly nutty, and nothing at all like traditional couscous. I’m not even a big pasta eater and I’ll eat pearl couscous all day long. Try this Israeli Couscous with Pistachios, Pine Nuts, and Raisins or this Lemon Couscous with Chicken and Craisins for more great ways to use pearl couscous.
Here are some more summer salads you might like:
Three Bean Salad by Simply Recipes
Orange Parsley Salad with White Balsamic Vinaigrette by Barefeet In The Kitchen
Cucumber Avocado Tuna Salad by Kalyn’s Kitchen
Chicken Club Pasta Salad by Cook Crave Inspire
Bacon Avocado Tomato Pasta Salad by Barefeet In The Kitchen
Pineapple Spinach Salad by The Food Charlatan