Israeli Couscous Salad with Chicken, Pomegranate & Feta

For this fall-friendly supper, these chubby couscous are just the right size to team up with pomegranate seeds. Toss them into chicken salad for chewy bites and tart bursts. 

What You Get

Frisée lettuce 

Mint 

Lemon

Cooked Israeli couscous

Cut chicken breast (see note below) 

Shawarma spice blend 

Crumbled feta cheese 

Pomegranate seeds (see note below) 

What You’ll Need

Garlic (optional)

Olive oil

Salt 

Makes 3 servings

25 minutes active time

25 minutes total time

Step 1

Trim the frisée and tear the leaves into bite-size pieces. Coarsely chop the mint, including some of the stems (you should have about ¼ cup chopped). Mince ½ clove of garlic, if using. 

Step 2

In a bowl, combine the mint and garlic, the juice of ½ lemon, 2 tablespoons olive oil, and a pinch of salt, and stir to combine. Add the couscous and toss to combine. Let rest and marinate.

Step 3

Drain the chicken, place it in a bowl, sprinkle with 2 teaspoons of the shawarma spice, season with salt, and turn to coat. In a frying pan over medium-high heat, warm 2 tablespoons olive oil. Add the chicken and sauté until golden and firm, about 5 minutes. 

Step 4

In a bowl, toss the frisée with the juice of ½ lemon, 1 tablespoon olive oil, and a pinch of salt. Arrange the frisée on plates, and top with the couscous and chicken. Sprinkle with the feta and pomegranate seeds and serve. 

Notes: The chicken arrives frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes. Depending on seasonal availability, you may receive a pomegranate instead of seeds. To seed the pomegranate, cut the fruit in half, and carefully knock out the seeds into a wide bowl with a wooden spoon. 

Contains: milk, wheat.