Delicious Basil Couscous Salad with Citrus Roasted Chicken
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Basil Couscous Salad with Citrus Roasted Chicken

Servings: 4
Author: Lydi @ Lydi Out Loud


  • Ingredients
  • 1 pound boneless skinless chicken breast
  • 5 oz. package of couscous
  • 10 kumquats thinly sliced and seeded
  • 5 radishes thinly sliced
  • Bunch fresh basil finely chopped
  • 2 tablespoons Bertolli Organic Extra Virgin Olive Oil
  • Salt and pepper

For dressing

  • ¼  cup  Bertolli Organic Extra Virgin Olive Oil
  • 1 tablespoons kumquat juice
  • 8 basil leaves
  • Dash salt


  • If possible infuse the olive oil with basil a couple of days in advance for maximum flavor. Pour olive oil into an airtight container and add the basil leaves. Store in a cabinet or pantry (dark and cool) until ready to use. At that point, add the kumquat juice and salt. The dressing should be used within a week.
  • Marinate chicken with 2 tablespoons olive oil, sliced kumquats and a dash of salt for 4 hours.
  • Season chicken well with fresh ground black pepper and top with sliced kumquats and 1 tablespoon chopped basil; roast for 20 - 25 minutes in a preheated 400º F oven.
  • While chicken bakes, prepare couscous according to package directions. Once simmering, add 2 tablespoons of chopped basil and mix well.
  • Place couscous in serving dish and add sliced radishes.
  • Slice chicken breast and serve over couscous along with the roasted kumquats and additional sprinkling of chopped basil. Drizzle the basil and citrus infused olive oil on top.