Chicken and Couscous Salad

June 6, 2012

This 20-minute recipe is low in fat but packed with flavour, and a great way to use up leftover roast chicken. Makes the perfect lunch, too.


1 1/4 cups chicken or vegetable stock

1 box couscous

1 1/2 cups cubed cooked chicken

1/2 cup chopped peeled cucumber

2 tomatoes, sliced

1/4 cup chopped fresh flat-leaf parsley

2 tablespoons pine nuts, toasted


1/4 cup white wine vinegar

1 1/2 tablespoons extra virgin olive oil

1 teaspoon ground cumin

1 garlic clove, minced


1. Bring stock to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

2. Spoon couscous into a large bowl; cool slightly. Add chicken, cucumber, parsley, and pine nuts; toss gently to combine.

3. To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine.

Note: Add any leftover roast vegetables, like pumpkin or asparagus, to the salad.

What are you making for dinner tonight?

Want More?

Have our best reads delivered straight to your inbox every week by subscribing to our newsletter.



You Said


Win a brand new Audi
Win 10K cash