This is a great healthy weeknight meal to start off on a good foot this week: Crispy chicken thighs with a pearl couscous halloumi salad.
Here’s how to make it:
Crispy chicken and pearl couscous halloumi salad
Ingredients
- 1 cup pearl couscous
- 8 oz halloumi
- 2 person cucumbers, thinly sliced
- 1/3 cup pine nuts
- Handful of mint
- Handful of basil
- 3 scallions
- 1 small shallot
- Juice from about half a lemon(and a little more for topping)
- 2 tbsp white wine vinegar
- 1/2 cup olive oil and a few more tbsps for cooking
- Flaky sea salt and pepper
- 4 chicken thighs (skin on)
Instructions
- Rinse chicken and season with salt and pepper.
- Cook couscous according to the back of the box.Remove and add a little olive oil to keep from sticking together. Add to a large bowl.
- Slice halloumi and add to a pan on medium heat.You don’t need olive oil or anything in the pan to cook it. Let sit for about3-4 min per side or until nicely browned. Remove and roughly chop. Add in with the couscous.
- In same pan as halloumi, add pine nuts and cook on low heat until browned. Stir constantly to keep from getting too brown.Remove and add to pan with couscous and halloumi.
- Chop cucumber and scallions and add to couscous bowl.
- Heat some olive to fully coat a pan. Add chicken thighs and cook on high heat for about 5min. Don’t crowd pan and don’t touch chicken so that it gets maximum crispiness. Turn and cook for another 6 min or until it reaches 165 inside.
- Make dressing: combine white wine vinegar, lemon juice, shallot, olive oil, salt, pepper to a small bowl. Whisk to combine. Pour over couscous mix and stir to combine. Portion out into bowls and top with chicken thigh. Season with more salt and pepper, lemon juice and scallions.Enjoy!
