Best 17 Couscous Chicken Salad Recipes

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Indulge in a culinary journey with our tantalizing Couscous Chicken Salad, a delectable blend of flavors and textures that will satisfy your taste buds. This versatile dish offers a delightful combination of fluffy couscous, succulent chicken, crisp vegetables, and a zesty dressing, making it perfect for lunch, dinner, or even as a refreshing side dish. Dive into the culinary adventure with our Classic Couscous Chicken Salad recipe, a timeless favorite that captures the essence of this dish with its simple yet flavorful ingredients. For a Moroccan twist, try our Moroccan Spiced Couscous Chicken Salad, where aromatic spices infuse the dish with a vibrant and exotic flavor profile. If you prefer a lighter option, our Lemon Herb Couscous Chicken Salad offers a refreshing twist with its zesty lemon dressing and aromatic herbs. And for those who love a bit of heat, our Spicy Harissa Couscous Chicken Salad brings the fire with its spicy harissa dressing, sure to ignite your taste buds. No matter your preference, our collection of Couscous Chicken Salad recipes has something for everyone, promising a delicious and satisfying culinary experience.

Let's cook with our recipes!

LEMON HERB CHICKEN WITH COUSCOUS AND CUCUMBER SALAD



Lemon Herb Chicken with Couscous and Cucumber Salad image

Chicken breasts dressed with lemon and herbs are served with couscous and a bright cucumber feta salad in this weeknight dinner recipe.

Provided by Julie Hubert

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 46m

Yield 4

Number Of Ingredients 17

2 cups chicken broth
1 teaspoon sea salt, divided
1 (10 ounce) box couscous
½ cup extra-virgin olive oil
2 lemons, juiced
1 tablespoon chopped fresh rosemary leaves
1 teaspoon dried oregano
4 (4 ounce) thinly sliced skinless, boneless chicken breasts
1 pinch sea salt and freshly ground black pepper to taste
1 tablespoon extra-virgin olive oil
1 teaspoon white sugar
2 large vine-ripened tomatoes
1 English cucumber, chopped
¼ red onion, finely chopped
½ cup crumbled feta cheese
⅓ cup chopped pitted Kalamata olives
¼ cup chopped Italian parsley

Steps:

  • Bring chicken broth and 1/2 teaspoon salt to a boil in a saucepan. Stir in couscous. Remove from heat; cover and let stand until broth is absorbed, about 5 minutes. Uncover and fluff with a fork.
  • Whisk 1/2 teaspoon salt, 1/2 cup olive oil, lemon juice, rosemary, and oregano together in a bowl to make dressing.
  • Place chicken breasts in a shallow dish. Drizzle 1/4 cup dressing on top. Season both sides with salt and pepper.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts; cook until golden brown, about 3 minutes per side. Transfer to a large plate. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Place 3 tablespoons dressing in a large bowl; stir in sugar. Add tomatoes, cucumber, and red onion; toss to combine. Season with salt and pepper. Add feta cheese and toss again.
  • Drizzle remaining dressing over couscous and fold in olives. Divide couscous among 4 plates. Slice chicken breasts and place on top. Serve tomato salad on the side. Sprinkle parsley over each plate.

Nutrition Facts : Calories 810.2 calories, Carbohydrate 68.4 g, Cholesterol 84.3 mg, Fat 42.2 g, Fiber 5.8 g, Protein 37.8 g, SaturatedFat 8.5 g, Sodium 1566.8 mg, Sugar 7.2 g

COUSCOUS, CORN, AND BLACK BEAN CHICKEN SALAD



Couscous, Corn, and Black Bean Chicken Salad image

This is one of my favorite salads, and is a great way to use leftover chicken! The flavor combination of all the veggies and pop of vinegar makes this couscous salad really stand out. Refrigerating is optional. Bon appetit!

Provided by Cooking Fox

Categories     Salad     Grains

Time 50m

Yield 8

Number Of Ingredients 10

2 ½ cups water
3 tablespoons olive oil, divided
2 cups pearl (Israeli) couscous
¼ cup balsamic vinegar
1 teaspoon white sugar
salt and ground black pepper to taste
1 (16 ounce) can black beans, rinsed and drained
1 (16 ounce) can whole kernel corn, drained
1 ½ cups cooked and cubed rotisserie chicken
½ red bell pepper, chopped

Steps:

  • Bring water and 1 tablespoon olive oil to a boil in a medium pot over high heat. Add couscous; quickly lower heat and let simmer until water is absorbed, 7 to 8 minutes.
  • Whisk balsamic vinegar, 2 tablespoons olive oil, sugar, salt, and pepper together in a small bowl until dressing is evenly combined.
  • Fluff couscous with a fork and place in a large, shallow bowl. Add black beans, corn, chicken, and red bell pepper. Fold salad together and pour in the dressing in 3 batches, mixing well after each addition. Refrigerate until chilled, about 30 minutes.

Nutrition Facts : Calories 340.3 calories, Carbohydrate 51.1 g, Cholesterol 19.7 mg, Fat 8 g, Fiber 7 g, Protein 17 g, SaturatedFat 1.4 g, Sodium 429 mg, Sugar 3.6 g

CHICKEN SALAD WITH COUSCOUS



Chicken Salad with Couscous image

I experimented with some ingredients I had in my cupboard and was pleasantly surprised with these results. Also, can be served cold, so it's a great make-ahead lunch food!

Provided by Christian Booher

Categories     Salad

Time 30m

Yield 6

Number Of Ingredients 13

1 cup couscous
2 cups chicken broth
½ cup dry white wine
2 teaspoons olive oil
2 tablespoons fresh lime juice
1 ½ teaspoons ground cumin
1 clove garlic, minced
1 pound skinless, boneless chicken breast meat - cubed
1 green bell pepper, cut into large chunks
1 red bell pepper, cut into large chunks
1 yellow bell pepper, cut into large chunks
4 green onions, chopped
¼ cup pitted black olives

Steps:

  • Prepare couscous pasta according to package directions, using chicken broth for liquid. Drain and set aside.
  • In a large skillet combine the wine, oil, 1 tablespoon lime juice, 1 teaspoon cumin and garlic; mix all together and add chicken. Simmer over low heat until all liquid has evaporated and chicken juices run clear, 5 to 7 minutes.
  • Remove chicken from skillet and mix in a large bowl with remaining 1 tablespoon lime juice, remaining 1/2 teaspoon cumin, green bell pepper, red bell pepper, yellow bell pepper, green onion and couscous. Garnish with a few black olives per serving.

Nutrition Facts : Calories 281.3 calories, Carbohydrate 29.5 g, Cholesterol 44.8 mg, Fat 4.5 g, Fiber 3 g, Protein 25.9 g, SaturatedFat 0.9 g, Sodium 633.3 mg, Sugar 2.8 g

COUSCOUS AND CHICKEN SALAD WITH ORANGE-BALSAMIC DRESSING



Couscous and Chicken Salad with Orange-Balsamic Dressing image

Categories     Salad     Bean     Chicken     Citrus     Olive     Pepper     Poultry     Quick & Easy     Dinner     Lunch     Legume     Chickpea     Bell Pepper     Couscous     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Diabetes-Friendly

Yield Serves 8

Number Of Ingredients 11

4 1/2 cups water
3 cups (2 10-ounce boxes) couscous
1 cup dried currants
1 3-pound roasted chicken, skinned, boned, cut into bite-size pieces
1 1/2 cups diced drained roasted red bell peppers (from jar)
1 15 1/2-ounce can chick-peas (garbanzo beans), rinsed, drained
1 cup chopped pitted Kalamata olives
1 bunch green onions, chopped
1/2 cup chopped fresh cilantro
Orange-Balsamic Dressing
Romaine lettuce leaves

Steps:

  • Bring 4 1/2 cups water to boil in large saucepan. Add couscous and currants. Cover, remove from heat and let stand 5 minutes. Fluff with fork. Transfer to large bowl and cool.
  • Mix all remaining salad ingredients into cooled couscous.
  • Pour dressing over salad and toss. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Line large bowl with romaine. Add salad.

COUSCOUS CHICKEN SALAD



Couscous Chicken Salad image

"This is perfect for a speedy lunch. It's easy to make and you can keep most of the ingredients on hand for a nutritious meal." Linda Baggett - Arcata, California

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 9 servings.

Number Of Ingredients 13

1 can (14-1/2 ounces) reduced-sodium chicken broth
1/3 cup water
1-3/4 cups uncooked couscous
3 cups cubed cooked chicken breasts
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
2 medium tomatoes, chopped
1 medium sweet red pepper, chopped
1 small cucumber, sliced
1/2 cup minced fresh parsley
1/2 cup crumbled feta cheese
3 green onions, sliced
1/4 teaspoon pepper
3/4 cup fat-free Italian salad dressing

Steps:

  • In a large saucepan, bring broth and water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork., Stir in the chicken, artichokes, tomatoes, red pepper, cucumber, parsley, cheese, onions and pepper. Drizzle with dressing and toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 392 calories, Fat 5g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 914mg sodium, Carbohydrate 54g carbohydrate (6g sugars, Fiber 4g fiber), Protein 33g protein.

ROSEMARY CHICKEN COUSCOUS SALAD



Rosemary Chicken Couscous Salad image

This is a wonderful summer salad. Fresh herbs keep the salad light, while the chicken and feta cheese make it hearty enough to serve for a main meal. Use as a side dish by omitting the chicken and adding chopped artichoke hearts. The salad also works wonderfully with grilled salmon or chicken.

Provided by Shayna

Categories     Salad     100+ Pasta Salad Recipes     Chicken Pasta Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 14

2 cups chicken broth
1 (10 ounce) box couscous
¾ cup olive oil
¼ cup fresh lemon juice
2 tablespoons white balsamic vinegar
¼ cup chopped fresh rosemary leaves
salt and ground black pepper to taste
2 large cooked skinless, boneless chicken breast halves, cut into bite-size pieces
1 cup chopped English cucumber
½ cup chopped sun-dried tomatoes
½ cup chopped pitted kalamata olives
½ cup crumbled feta cheese
⅓ cup chopped fresh Italian parsley
salt and ground black pepper to taste

Steps:

  • Place chicken stock in a saucepan and bring to a boil over medium-high heat. Stir in couscous. Remove pan from the heat; cover, and let stand for 5 minutes. Fluff couscous with a fork. Cool for 10 minutes.
  • 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.
  • 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. 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.

Nutrition Facts : Calories 645.7 calories, Carbohydrate 44 g, Cholesterol 68.1 mg, Fat 38.8 g, Fiber 3.4 g, Protein 29.5 g, SaturatedFat 7.6 g, Sodium 911.4 mg, Sugar 4 g

CONFETTI CHICKEN AND COUSCOUS SALAD



Confetti Chicken and Couscous Salad image

Dinner ready in 25 minutes! Serve your family with this delicious chicken and couscous salad - perfect if you love Middle Eastern cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 9

1 box (10 oz) couscous
2 cups chopped cooked chicken
2 medium carrots, finely chopped (1 1/2 cups)
1 medium red bell pepper, finely chopped (1 cup)
1/2 cup chopped fresh chives
1/3 cup fresh lemon juice
2/3 cup grated Parmesan cheese
1/2 cup olive or vegetable oil
1 1/2 teaspoons salt

Steps:

  • Prepare couscous according to package directions.
  • In large serving bowl, mix chicken, carrot, bell pepper and chives. Add cooked couscous; fluff with fork until well mixed. Cool slightly.
  • In tightly covered container, shake all dressing ingredients. Pour over salad; toss gently to coat. Serve immediately.

Nutrition Facts : Calories 490, Carbohydrate 41 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 3 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 3 g, TransFat 0 g

MANGO CHICKEN SALAD WITH COUSCOUS



Mango Chicken Salad with Couscous image

Provided by Geoffrey Zakarian

Categories     Salad     Chicken     Leafy Green     Dinner     Lunch     Mango     Arugula     Healthy     Couscous     Soy Sauce     Lettuce     Self     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 18

1/4 cup Moroccan couscous
1 1/2 tablespoons finely chopped green bell pepper
1 1/2 tablespoons finely chopped red bell pepper
1/4 cup finely chopped red onion
1/2 cup fresh lemon juice
4 tablespoons extra-virgin olive oil, divided
1 tablespoon canola oil
4 boneless, skinless chicken breasts (3 ounces each)
1/3 cup fresh lime juice
1/4 cup Japanese rice vinegar
2 tablespoons whole-grain mustard
2 tablespoons honey
2 teaspoons reduced-sodium soy sauce
1/2 head romaine
1/2 head frisée
1/2 head hydro Bibb lettuce
1 cup arugula
1/2 mango, thinly sliced

Steps:

  • In a bowl, combine couscous, bell peppers, onion, lemon juice, 2 tablespoons olive oil and 1/3 cup water. Season with salt.
  • Refrigerate until couscous is tender, about 2 hours.
  • In a large skillet over high heat, heat canola oil. Cook chicken until golden brown on the bottom, 3 to 4 minutes. Reduce heat to medium-low. Flip chicken and cook through, 6 to 8 minutes.
  • Cool chicken; cut into 1/2-inch dice.
  • In a blender set to medium, blend lime juice, vinegar, mustard, honey and soy sauce. Slowly add remaining 2 tablespoons olive oil. Season with salt.
  • Break up lettuce heads and combine leaves with arugula in a bowl. Divide lettuce, couscous, chicken and mango among 4 plates. Dress salad with mustard vinaigrette.

SESAME CHICKEN COUSCOUS SALAD



Sesame Chicken Couscous Salad image

I grow lots of the ingredients needed in this recipe. Fresh-tasting and crunchy, it's a perfect summer salad. Try leaving out the chicken and mixing the veggies with the couscous for a fun side dish. -Tari Ambler of Shorewood, Illinois

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 18

1-1/2 cups reduced-sodium chicken broth
3 teaspoons reduced-sodium soy sauce, divided
2 teaspoons sesame oil, divided
1 cup uncooked couscous
2 green onions, sliced
1-1/2 cups fresh or frozen sugar snap peas
3/4 cup fresh broccoli florets
1-1/2 cups cubed cooked chicken
1 large sweet red pepper, chopped
3/4 cup diced zucchini
2 tablespoons cider vinegar
1 tablespoon thawed apple juice concentrate
1 tablespoon water
2 teaspoons canola oil
1/2 teaspoon ground ginger
1/4 teaspoon pepper
2 tablespoons slivered almonds, toasted
2 teaspoons sesame seeds, toasted

Steps:

  • In a saucepan, combine the broth, 1 teaspoon soy sauce and 1 teaspoon sesame oil; bring to a boil. Stir in couscous. Cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Stir in green onions. Cover and refrigerate until chilled., Place pea pods in a steamer basket in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 1 minute. Add broccoli; cover and steam 2 minutes longer or until crisp-tender. Rinse in cold water; drain. Transfer to a serving bowl; add chicken, red pepper and zucchini., In a jar with a tight-fitting lid, combine the vinegar, apple juice concentrate, water, canola oil, ginger, pepper and remaining soy sauce and sesame oil. Shake well. Pour over chicken mixture and toss to coat. Cover and refrigerate for 30 minutes or until chilled. Serve over couscous. Sprinkle with almonds and sesame seeds.

Nutrition Facts : Calories 382 calories, Fat 9g fat (1g saturated fat), Cholesterol 45mg cholesterol, Sodium 451mg sodium, Carbohydrate 45g carbohydrate (0 sugars, Fiber 6g fiber), Protein 26g protein. Diabetic Exchanges

CURRIED COUSCOUS AND CHICKEN SALAD.



Curried Couscous and Chicken Salad. image

This is a light and mild couscous salad. It's a nice way to use up leftover chicken or turkey. It can be made up to a day ahead. It's great for luncheons, baby or bridal showers, or a light dinner.

Provided by akgrown

Categories     Chicken

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 13

1 cup chicken broth
1 cup couscous
1/2 cup golden raisin
1/2 teaspoon curry powder
1 cup mayonnaise
1 teaspoon ground ginger
2 tablespoons lemon juice
3 cups cooked chicken or 3 cups cooked turkey, cubed
1/3 cup celery, chopped
1/4 cup green onion, chopped
1/3 cup toasted almond, finely chopped
1 cup red grapes, quartered
1 tablespoon fresh parsley, chopped

Steps:

  • Bring chicken broth to a boil in microwave or saucepan.
  • Combine couscous, raisins, and curry powder in a medium bowl. Stir in broth, cover and let stand 5 minutes.
  • Fluff couscous with a fork and let cool to room temperature.
  • In a large bowl mix mayonnaise, ginger, and lemon juice. Add chicken, celery, green onions, almonds, and cooled couscous mixture. Toss gently. Fold in grapes and parsley. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 367.7, Fat 16.8, SaturatedFat 2.7, Cholesterol 47, Sodium 351.6, Carbohydrate 36.8, Fiber 2.5, Sugar 11, Protein 18.6

DILLED COUSCOUS SALAD WITH CHICKEN



Dilled Couscous Salad with Chicken image

Yield Makes 4 servings

Number Of Ingredients 11

2 cups canned low-salt chicken broth
1/4 teaspoon salt
1 1/4 cups couscous
1/4 cup plus 2 tablespoons fresh orange juice
1/3 cup red wine vinegar
1/3 cup olive oil
2 teaspoons grated orange peel
1 1/2 cups shredded cooked chicken
2 green onions, sliced
2 tablespoons currants
2 tablespoons minced fresh dill

Steps:

  • Bring chicken broth and salt to boil. Stir in couscous. Remove from heat, cover and let stand 5 minutes. Fluff with fork and cool slightly.
  • Combine orange juice, vinegar, oil and orange peel in large bowl. Mix in couscous. Refrigerate until well chilled.
  • Add chicken, green onions, currants and dill to couscous in bowl. Season with salt and pepper and serve.

COUSCOUS SALAD WITH HONEY-MUSTARD CHICKEN



Couscous Salad with Honey-Mustard Chicken image

A light, lemony dressing perfectly coats tiny pearls of couscous and flavorful baked chicken in this Middle Eastern-inspired salad.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h

Yield 4

Number Of Ingredients 15

3/4 cup uncooked couscous
Water
1 cup seedless red grapes, cut in half
1/4 cup sliced green onions
1/4 cup slivered almonds, toasted
2 tablespoons olive oil
2 teaspoons grated lemon peel
2 tablespoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons honey
3 tablespoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves

Steps:

  • Cook couscous in water as directed on package. Cool uncovered for 20 minutes.
  • In large bowl, combine all remaining salad ingredients. Add cooked couscous; toss gently to mix.
  • In small jar with tight-fitting lid, combine all dressing ingredients; shake well. Pour dressing over salad; toss gently. Cover; refrigerate 1 to 2 hours to blend flavors.
  • Heat oven to 425°F. Line shallow baking pan with foil; spray foil with nonstick cooking spray. In small bowl, combine honey, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper; blend well. Place chicken breast halves in sprayed foil-lined pan. Spread chicken with half of honey-mustard mixture.
  • Bake at 425°F. for 20 to 25 minutes or until chicken is fork-tender and juices run clear.
  • To serve, arrange salad on individual serving plates. Cut chicken crosswise into slices; arrange on top of salads. Drizzle remaining honey-mustard mixture over chicken.

Nutrition Facts : Calories 465, Carbohydrate 49 g, Cholesterol 75 mg, Fat 3, Fiber 3 g, Protein 33 g, SaturatedFat 2 g, ServingSize 1/4 of Recipe, Sodium 1090 mg, Sugar 21 g

SUN-DRIED TOMATO CHICKEN PESTO COUSCOUS SALAD



Sun-Dried Tomato Chicken Pesto Couscous Salad image

This is such a quick recipe to make and has a wonderful flavour, it is the perfect after work meal as you can have it on the table in about 25-30 Min's. I love couscous and this is another way of preparing it with the sun-dried tomato pesto along with the chopped sun-dried tomatoes, adding such wonderful tastes. I top it with chicken which I also rub with sun-dried tomato pesto and I think it is a wonderful combination.

Provided by The Flying Chef

Categories     Chicken Breast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

olive oil
2 chicken breasts
2 tablespoons sun-dried tomato pesto
2 (100 g) sachets quick-cooking couscous (this makes enough for 4 but I make this amount as I like to take the couscous to work the next day f)
700 ml water
1 teaspoon instant chicken bouillon granules
2 teaspoons lemon rind, finely grated
2 tablespoons lemon juice
4 sun-dried tomatoes, chopped finely
2 tablespoons sun-dried tomato pesto (Extra)
60 g rocket

Steps:

  • Bring the water and stock to the boil, add sachets cook according to packet instructions. (Mine is 2 minutes) Cut sachets open and pour couscous into a large bowl, fluff with fork.
  • Add juice, rind, pesto and chopped sun-dried tomatoes, stir gently to combine.
  • Add a little oil to a fry pan, rub 1 tablespoon of pesto over each breast, cook chicken on both sides until browned and cooked through.
  • Toss rocket gently into couscous.
  • To Serve: place couscous on a plate top with sliced pesto chicken.

Nutrition Facts : Calories 652.2, Fat 14.5, SaturatedFat 4, Cholesterol 93.1, Sodium 780, Carbohydrate 82.7, Fiber 6.2, Sugar 2.6, Protein 44.8

CHICKEN DRUMSTICK WITH COUSCOUS SALAD



Chicken Drumstick With Couscous Salad image

I have become a great fan of couscous over the last year and well I love chicken and well this looks like a really nice recipe, from Australian BH&G Diabetiuc Living. NOTE - 10 minute cooling time not allowed for in timings. PLEASE NOTE - that pearl couscous is specified as it takes longer to cook than regular couscous which you can just add hot liquid to cover and fluff up 5 to 10 minutes later NOT with pearl it needs to be cooked.

Provided by ImPat

Categories     Chicken Thigh & Leg

Time 35m

Yield 2 serving(s)

Number Of Ingredients 16

4 chicken drumsticks (skin removed)
cooking spray
ground black pepper (fesh)
1 tablespoon lemon juice (fresh)
1 teaspoon lemon zest (grated)
1/4 cup parsley (small fresh continental leaves, flat leaf)
1 garlic clove (minced)
1 teaspoon extra virgin olive oil
1/2 lemon (cut into wedges to serve)
125 ml orange juice (1/2 cup freshly squeezed)
80 ml water (1/3 cup)
80 g pearl couscous (Blu Gourmet Pearl specified 1/2 cup see note in intro)
1 lebanese cucumber (chopped)
30 g rocket (baby leaves 2 cups)
50 g snow pea sprouts (trimmed)
1 tablespoon red wine vinegar

Steps:

  • Preheat a barbecue plate to medium high and spray the chicken drumsticks with cooking spray and season with pepper and put the chicken on the barbecue plate and cook turning often, for 3 to 4 minutes or until lightly browned and then reduce heat to medium low, cover and cook turning twice, for 20 minutes or until the chicken is cooked through (juices should run clear when poked with a skewer - timing could depend on size of drumsticks).
  • COUSCOUS SALAD - Meanwhile put the orange juice and water in a small saucepan and cover and bring to a simmer over over a medium heat and then add the couscous and reduce the heat to low and cook covered for 10 minutes or until the liquid has been absorbed and the couscous is just tender and then transfer to a large bowl and set aside for 10 minutes to cool.
  • Now add the cucumber, capsicum, rocket, snow peas sprouts and vinegar to the couscous and sitr to combine.
  • Put the lemon jice, lemon zest, parsley, garlic and oil in a small bowl and season with pepper and set aside.
  • Divide the salad between plates and top with the chicken drumsticks and spoon the lemon mixture over to serve and accompany with the lemon wedges.

COUSCOUS CHICKEN SALAD



Couscous Chicken Salad image

From Cooking Light. Posted for Zaar World Tour III North Africa. Needs to chill 2 hrs. or overnight.

Provided by cookiedog

Categories     Chicken Breast

Time 25m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 cups reduced-sodium fat-free chicken broth
12 ounces boneless skinless chicken breasts
1 (10 ounce) package couscous
1 cup chopped fresh basil
1/4 cup extra virgin olive oil
3 tablespoons sherry wine vinegar
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 garlic clove, minced
1 1/2 cups halved cherry tomatoes
1 cup sliced green onion
1 (15 1/2 ounce) can chickpeas, drained and rinsed (garbanzo beans)

Steps:

  • Bring broth to a boil in a medium saucepan.
  • Add chicken; cover, reduce heat, and simmer 10 minutes or until chicken is done.
  • Remove chicken using a slotted spoon; set aside.
  • Cool slightly, and coarsely chop.
  • While chicken cools, add couscous to broth; stir well.
  • Cover and let stand 10 minutes.
  • Place couscous in a large bowl; cool completely.
  • Fluff with a fork.
  • Stir in basil and next 5 ingredients (basil through garlic).
  • Add chopped chicken, tomatoes, onions, and chickpeas; toss gently to combine.
  • Cover and refrigerate at least 2 hours or overnight.

MARINATED GRILLED CHICKEN WITH COUSCOUS TOMATO SALAD



Marinated Grilled Chicken With Couscous Tomato Salad image

Make and share this Marinated Grilled Chicken With Couscous Tomato Salad recipe from Food.com.

Provided by MrsPres

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

2 garlic cloves, finely shopped
2 tablespoons brown sugar
2 tablespoons lemon juice, plus 1 T
3 tablespoons olive oil, plus 2 T
4 boneless skinless chicken breast halves
1/2 cup couscous
1/4 cup of fresh mint, chopped
2 tablespoons red onions, finely chopped
1 large tomatoes, diced
salt and pepper

Steps:

  • Combine garlic, brown sugar, 2 T. lemon juice, and 3 T. olive oil in a small bowl.
  • Using a rolling pin, lightly pound chicken breasts between sheets of waxed paper until they are 1/2 inch thick. Place chicken on a plate in a single layer, and coat with the garlic marinade. Season both sides with salt and pepper.
  • Cook couscous according to package instructions. Fluff with a fork, then add 1 T. lemon juice, 2 T. olive oil, mint, red onion, tomato, and salt and pepper to taste. Set aside.
  • If grilling outside, cook chicken until browned and just cooked through, about 3 minutes on each side. For indoor preparation, preheat oven to 375. Heat an ovenproof skillet on the stovetop, and cook chicken for 3-4 minutes. Flip, then place pan in oven and bake for 3 more minutes. Serve over couscous.

CHICKEN AND COUSCOUS SALAD



CHICKEN AND COUSCOUS SALAD image

Categories     Chicken

Number Of Ingredients 16

Salad:
1 1/4 cups fat-free, less-sodium chicken broth
1 (5.7-ounce) box uncooked couscous
1 1/2 cups cubed cooked chicken (about 6 ounces)
1/2 cup thinly sliced green onions
1/2 cup diced radishes (about 3 large)
1/2 cup chopped seeded peeled cucumber
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons pine nuts, toasted
Dressing:
1/4 cup white wine vinegar
1 1/2 tablespoons extravirgin olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced

Steps:

  • To prepare salad, bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon couscous into a large bowl; cool slightly. Add chicken, onions, radishes, cucumber, parsley, and pine nuts; toss gently to combine. To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine. Note: You can toast nuts quickly in a dry skillet over medium-high heat. Stir frequently, and as soon as they become fragrant, remove the nuts from the pan. Nutritional Information Calories: 334 (29% from fat) Fat: 10.9g (sat 2g,mono 5.9g,poly 2.1g) Protein: 20.9g Carbohydrate: 35.8g Fiber: 2.9g Cholesterol: 39mg Iron: 1.8mg Sodium: 484mg Calcium: 23mg

Tips:

  • For the best results, use fresh, high-quality ingredients.
  • If you don't have any cooked chicken, you can easily cook some by boiling or roasting it.
  • Feel free to add other vegetables to the salad, such as chopped cucumber, bell pepper, or celery.
  • If you like a more flavorful salad, try adding some chopped fresh herbs, such as basil, oregano, or parsley.
  • For a creamy salad, add a dollop of Greek yogurt or mayonnaise.
  • Serve the salad immediately or chill it for later.

Conclusion:

This couscous chicken salad is a delicious and healthy meal that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy meal, give this salad a try.

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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #salads     #pasta     #dietary     #pasta-rice-and-grains

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