SaveThere's something about a good Mediterranean salad that makes you feel like you're eating outside even when you're not. This one's built around fluffy couscous, juicy grilled chicken, and all the usual suspects: cherry tomatoes, cucumber, olives, feta, and a sharp lemony dressing that ties everything together. It takes about half an hour, barely heats up the kitchen, and it's the kind of meal that feels light without leaving you hungry an hour later.
A taste of Mediterranean sunshine in rainy Ireland and far from a boring salad. Every forkful has something different going on: creamy feta, briny olives, peppery rocket, crispy-edged chicken, and a dressing that packs a proper punch. This is one of my go-to work lunches. I prepare the salad for the next few days, add in the chicken and feta the morning of, and take the dressing separately to drizzle over at my desk. It hits the spot every time.
Ingredients
- Chicken breast or thighs: marinated in oregano, garlic, and lemon juice, then grilled until golden — thighs stay juicier, breasts are leaner, both work brilliantly
- Olives: briny little flavour bombs that give the salad its unmistakably Mediterranean backbone
- Feta cheese: salty, crumbly, and creamy all at once — it ties the whole bowl together
- Lemon juice: pulls double duty in the marinade and the dressing, keeping everything bright and fresh
- Rocket: peppery bite that cuts through the richness of the cheese and dressing
Method
Let's start with the chicken. Toss your chicken pieces in a bowl with the olive oil, dried oregano, minced garlic, lemon juice and a good ol' pinch of salt and pepper. Give it a proper mix so everything's well coated. Marinating this for ten to fifteen minutes melds the flavours together. If you don't have that, don't worry. It'll still taste amazing!
Get your grill pan nice and hot over medium-high heat. Lay the chicken in and let it cook for about 10-15 minutes. Turn over once or twice, until it's cooked through and had some lovely char marks on it. The exact time depends on the thickness of your chicken. If you're unsure, cut into the thickest piece: no pink, clear juices, you're good to go. Set the chicken aside to rest for a few minutes while you get everything else sorted. Resting matters as it keeps the chicken juicy instead of drying up when sliced.
While the chicken is resting, you can get the couscous going. Dissolve the stock cube in boiling water, pour it over the couscous and cover your bowl with a plate or cling film. Leave it for about five minutes. When done, fluff it through with a fork to separate the grains.
Now the fresh olive oil dressing. Whisk together olive oil, lemon juice, Dijon, dried oregano and a pinch of our favourite pair: salt and pepper. It should taste bright and punchy with a gentle mustard-y warmth.
And then the salad part. Toss the cherry tomatoes, cucumber, red bell pepper, red onion, olives and rocker (arugula) together in a large bowl. Add fluffed couscous and give it a gently mix. Now it's time to get that rested chicken, slice it, and lay it over the top. Drizzle the dressing over everything just before serving so the rocket doesn't wilt too much. We like the crunch! Oh yes, and the feta on top as well!
Serving
This looks gorgeous piled into a wide, shallow bowl where you can see all the colours. Crumble the feta over the top right at the end — it looks better scattered than stirred in, and you get those lovely salty hits in every other bite. A wedge of lemon on the side never goes astray. It's a perfect lunch as is, or a lighter dinner with some warm flatbread or pitta alongside. Brilliant for summer gatherings, picnics, or meal prep boxes if you keep the dressing on the side. That's how I enjoy this salad myself.
Storage
This keeps well in the fridge for up to two days in an airtight container, though it's best if you store the dressing separately and add it just before eating. The rocket stays perky and the couscous doesn't go soggy. The chicken and couscous actually taste great cold straight from the fridge, so it makes excellent packed lunches.
Frequently Asked Questions
Can I use pearl couscous instead of regular?
I don't see why not! Pearl couscous is a more chewy. It needs to be simmered in water rather than just soaked, so follow the packet instructions.
What can I use instead of feta?
I mean you could use some halloumi as well. For a dairy-free option, a vegan feta or just squeeze of extra lemon and a handful of toasted pine nuts will work fine for a salty surprise.
Can I cook the chicken in a regular pan instead of grilling?
Of course. A heavy frying pan does the job. You won't get the beautiful char lines but the flavour will be just as good. Make sure the pan is properly hot before the chicken goes in.
How do I stop the couscous going clumpy?
Make sure to fluff it with a fork as soon as the soak time is over. A small drizzle of olive oil can help keep the grains separate, too.
Can I pre this for the week ahead?
Oh yes! That's what I do actually as well. Store everything separately. Assemble each portion fresh when you're ready to eat. I do my lunch portions the night before.
