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  • Julianna Sweeney

Loaded Cous Cous Salad

I love salads - they're nutritious, delicious and so vibrant! Sometimes you just want some carbs though...

Pearl cous cous is one of my favorite members of the carb family. When I realized that I could use it like orzo, there was no turning back! This meal is one of my favorites because it's simple, filling and quick to make and it doesn't leave me feeling bloated or gross after. It's also highly customizable!


  • Israeli pearl cous cous

  • Tomato

  • Cucumber

  • Feta cheese

  • Olives

  • Yellow bell pepper

  • Red onion

  • Artichoke hearts

  • Radishes

  • Chia seeds

  • Grilled chicken breasts (optional)

  • Avocados

  • Salt

  • Pepper

  • Extra virgin olive oil

  • Apple cider vinegar


  1. Cook the cous cous (HOW TO)

  2. While the cous cous is on, you can cook your chicken to your liking. (If you decide to skip the meat, this is where you will start chopping up your vegetables)

  3. Chop up your vegetables and put aside.

  4. Once your cous cous is done, it will need to cool - place it in the fridge (in a new, big bowl) and leave it there until it is cool to the touch (about 15 mins)

  5. After your chicken is done, chop and set aside.

  6. Remove the cous cous from the fridge and add vegetables (except avocado - if you're planning on having leftovers, they won't keep nice in the fridge) and chicken. Mix together and add in chia seeds and feta cheese.

  7. Next, season with salt and pepper to taste, as well as a drizzle of olive oil and a sprinkle of apple cider vinegar.

  8. After serving, add in avocados to individual plates if wanted.

  9. Enjoy!


Want to use a different pasta, grain or seed in place of cous cous? Go right ahead! Feel like modifying the ingredients? Be my guest! That's the fun of this meal - you can personalize it to your taste.

Happy cooking!

Sending love always,


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