Chicken and Couscous Salad

    Chicken and Couscous Salad


    63 people made this

    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.

    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 (1)


    Wonderful, light and tasty. - 30 Nov 2010

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