Chicken and Couscous Salad

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Chicken and Couscous Salad Recipe

Becky Luigart-Stayner; Fonda Shaia

A great way to use leftover chicken, this 20-minute dinner salad uses quick-to-cook couscous and lots of brightly flavored herbs.
4 servings (serving size: 1 1/2 cups)


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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
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


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.

Created date

April 2004

Nutritional Information

Calories 334
Caloriesfromfat 29 %
Fat 10.9 g
Satfat 2 g
Monofat 5.9 g
Polyfat 2.1 g
Protein 20.9 g
Carbohydrate 35.8 g
Fiber 2.9 g
Cholesterol 39 mg
Iron 1.8 mg
Sodium 484 mg
Calcium 23 mg