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Lemon Pepper Chicken & Israeli Couscous Salad

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Serves: 4

Our grill-ready marinated chicken breasts make this salad a cinch.



2 boneless Lemon Pepper marinated chicken breast halves

1 T. + 1/2 c. extra virgin olive oil

1 1/3 c. Israeli couscous

1 c. marinated artichoke hearts, drained, chopped

1 c. grape tomatoes, halved

1/2 c. cucumber, 1/2 inch dice

1/2 c. yellow bell pepper, 1/2 inch dice

1/2 c. frozen peas, thawed

1 c. feta cheese, crumbled

1/2 c. scallions, chopped

1 c. fresh parsley, chopped

1/4 c. fresh mint, chopped

1/4 c. fresh lemon juice

1 t. Dijon mustard

salt and pepper


To Prepare

Heat grill to medium-high heat. Grill chicken breasts about 10 minutes on each side so they are fully cooked. Set aside to cool. Cut chicken into 1 inch cubes.

Add 1 T. olive oil to a medium saucepan. Add couscous and lightly toast over medium heat for 5 minutes.  Add 2 cups of water and 1/2 t. salt.  Bring to a boil, then cover and simmer for 10 minutes. Set aside to cool.

To prepare dressing, mix mustard, lemon juice, salt and pepper in a medium bowl.  Whisk in 1/2 cup of olive oil.

In a large bowl, combine couscous, chicken, cucumbers, artichokes, bell peppers, tomatoes, peas, feta, scallions, parsley and mint. Toss with dressing and serve cold or at room temperature.


To Serve

Pair with Wit's End Vermentino

Eddie's Recipe Tip:

Try this recipe using quinoa instead of couscous.