Appetizers Dinner Lunch

Chicken and Arugula Couscous Salad

Boneless Skinless Thighs

Made With:

Boneless Skinless Thighs Fresh

Chicken and Arugula Couscous Salad

Ansley Wall
@tidal_tastes

This healthy, flavorful salad is great served cold, room temperature or hot! Springer Mountain Farms is thrilled to be collaborating with Ansley Wall from @tidal_tastes on Instagram. Ansley is a busy working Mom of 2 in Charleston, South Carolina, and looks to feed her family in a quick, healthy, family friendly fashion. Her recipes are great for week night meals, sweet treats, or for those who love to entertain a crowd, as they do. Ansley started Tidal Tastes at the urging of her friends who were always requesting recipes to share with their family. What started with cake has diversified into so much more, and she’s enjoying every step of the way, especially having her adorable 2 year old sous chef by her side…and always stealing the show!

00:15
Prep
00:25
Cook
00:40
Total Time

Ingredients & Directions

Directions

Chicken and Arugula Couscous Salad

2.5 cups
Uncooked pearled (Israeli) couscous
1.5 - 2 lbs.
Springer Mountain Farms Boneless Skinless Chicken Thighs or Breasts
8 oz
Feta cheese, crumbled
1/4 cup
Red onion, peeled and sliced very thin
1 cup
Slivered almonds
2 cups
Arugula
  1. Preheat oven to 425°F.
  2. Place the chicken on a parchment lined baking sheet and season both sides with salt and pepper.
  3. On a second baking sheet, place the chopped zucchini, drizzle with about 2 tablespoons of olive oil, 1/2 teaspoon salt, pepper, and garlic powder, and toss to coat.
  4. Bake both the zucchini and chicken in preheated oven for about 25 minutes, making sure the chicken reaches an internal temperature of 165°F.
  5. While chicken and zucchini are in the oven, cook the pearled couscous according to package directions.
  6. To assemble the salad, place couscous in bowl, top with chicken, zucchini, arugula, crumbled feta, almond slivers and red onion slices, toss with dressing and serve!

Salad Dressing

1/3 cup
Olive oil
1/3 cup
Lemon juice
1/4 cup
Whole grain Dijon mustard
2 tablespoons
Honey
1/2 teaspoon
Salt
1/2 teaspoon
Pepper
1/2 teaspoon
Garlic powder
  1. Combine all ingredients in a bowl and whisk to combine.

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Appetizers Dinner Lunch

Chicken and Arugula Couscous Salad

Chicken and Arugula Couscous Salad

Ansley Wall
@tidal_tastes

Boneless Skinless Thighs

Made With:

Boneless Skinless Thighs

This healthy, flavorful salad is great served cold, room temperature or hot! Springer Mountain Farms is thrilled to be collaborating with Ansley Wall from @tidal_tastes on Instagram. Ansley is a busy working Mom of 2 in Charleston, South Carolina, and looks to feed her family in a quick, healthy, family friendly fashion. Her recipes are great for week night meals, sweet treats, or for those who love to entertain a crowd, as they do. Ansley started Tidal Tastes at the urging of her friends who were always requesting recipes to share with their family. What started with cake has diversified into so much more, and she’s enjoying every step of the way, especially having her adorable 2 year old sous chef by her side…and always stealing the show!

00:15 Prep
00:25 Cook
00:40 Total Time

Ingredients

Directions

Chicken and Arugula Couscous Salad

2.5 cups
Uncooked pearled (Israeli) couscous
1.5 - 2 lbs.
Springer Mountain Farms Boneless Skinless Chicken Thighs or Breasts
8 oz
Feta cheese, crumbled
1/4 cup
Red onion, peeled and sliced very thin
1 cup
Slivered almonds
2 cups
Arugula
  1. Preheat oven to 425°F.
  2. Place the chicken on a parchment lined baking sheet and season both sides with salt and pepper.
  3. On a second baking sheet, place the chopped zucchini, drizzle with about 2 tablespoons of olive oil, 1/2 teaspoon salt, pepper, and garlic powder, and toss to coat.
  4. Bake both the zucchini and chicken in preheated oven for about 25 minutes, making sure the chicken reaches an internal temperature of 165°F.
  5. While chicken and zucchini are in the oven, cook the pearled couscous according to package directions.
  6. To assemble the salad, place couscous in bowl, top with chicken, zucchini, arugula, crumbled feta, almond slivers and red onion slices, toss with dressing and serve!

Salad Dressing

1/3 cup
Olive oil
1/3 cup
Lemon juice
1/4 cup
Whole grain Dijon mustard
2 tablespoons
Honey
1/2 teaspoon
Salt
1/2 teaspoon
Pepper
1/2 teaspoon
Garlic powder
  1. Combine all ingredients in a bowl and whisk to combine.
Springer Mountain Farms
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