Chicken and Couscous Salad

    45 minutes

    This is great as a side dish with grilled meats or as a light meal on its own. Chicken is combined with cucumber, sun dried tomatoes and olives and mixed with couscous.

    66 people made this

    Serves: 6 

    • 2 cups (500ml) chicken stock
    • 300g couscous
    • 3/4 cup (185ml) olive oil
    • 1/4 cup (60ml) fresh lemon juice
    • 2 tablespoons white balsamic vinegar
    • 1/4 cup diced fresh rosemary leaves
    • 1 pinch salt and ground black pepper, to taste
    • 2 large cooked skinless, boneless chicken breast halves, cut into bite-size pieces
    • 1 cup diced cucumber
    • 1/2 cup diced sun-dried tomatoes
    • 1/2 cup diced pitted kalamata olives
    • 1/2 cup crumbled feta cheese
    • 1/3 cup diecd fresh Italian parsley
    • 1 pinch salt and ground black pepper, to taste

    Preparation:35min  ›  Cook:10min  ›  Ready in:45min 

    1. Place chicken stock in a saucepan and bring to a boil over medium-high heat. Stir in couscous. Remove saucepan from the heat; cover and let stand for 5 minutes. Fluff couscous with a fork. Cool for 10 minutes.
    2. Meanwhile; make the dressing by combining the olive oil, lemon juice and vinegar in the bowl of a blender or food processor; mix on low until mixture thickens. Stir in rosemary. Season to taste with salt and pepper.
    3. Combine the chicken, cucumber, sun-dried tomatoes and olives in a large bowl. Stir in the couscous, Feta cheese and parsley. Season to taste with salt and pepper.
    4. Toss the salad with half the dressing. Taste and add more dressing as desired or if making the salad in advance add additional dressing just before serving.

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    Reviews and Ratings
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    Reviews in English (68)


    Wonderful, light and tasty.  -  30 Nov 2010


    This was a delicious recipe! Great combination of flavors - I was tempted to leave out the olives but I'm glad I added them - the kalamata's added a delicious, subtle taste. To make it a little lighter, I used much less oil and whole wheat couscous. You can also used reduced fat feta to cut out some more fat. I also sauteed the chicken in a balsamic marinade to give it extra flavor. The second time I made this I used fig flavored white balsamic which was delish! Update - made again replacing sundried tomatoes and olives with dried cranberries and chickpeas. Also used a honey flavored rotisserie chicken. It worked great for a sweeter option (can also use goat cheese instead of feta)  -  20 Jun 2008  (Review from Allrecipes USA and Canada)


    This is an interesting, tasty recipe; I'm so glad I tried it! I made it last night because the ingredient mix was not a familiar taste combination to me. Also, I wanted to make enough to share with a neighbor who had been very helpful to me during some recent medical problems and now had some of her own. I made the recipe as written, though I used extra virgin olive oil (2/3rds cup), 1 1/2 Tbs regular balsamic vinegar, and added a bit more lime juice (didn't have lemon) after tasting. In my mind this is not a big change to the recipe. Used the fresh herbs, rather than dried, as listed. The dressing tasted a bit odd, but other reviewers said to try it. I cut up two boneless skinless chicken breasts into fairly small slivers rather than chunks, then pan fried a few minutes, added some water, covered, and cooked through. Drained the juice (saved for my cats) then refrigerated the chicken. Julienned English cucumber with a small V-Slicer Plus mandoline (available from BB&B), chopped the kalamatas, and chopped some oil-packed sundried tomatoes. Made 1 cup couscous in only 1 cup water with some butter and Herb-Ox dried chicken bouillon powder. Turned out fine. Mixed it all up and tasted. Needed some more salt and pepper. Then added about a cup of chopped oil-packed artichoke hearts and tasted again. Great! Served over chopped lettuce. My neighbor and her husband really enjoyed it, wanted the recipe for herself, and my husband wanted seconds.  -  15 Jun 2008  (Review from Allrecipes USA and Canada)