Couscous Chicken Salad

Photo: Karry Hosford

The couscous cooks in a little less liquid than normal, and the broth simmers instead of boils. That allows the couscous to absorb the seasonings while it chills overnight and maintain a fluffy texture.

Yield: 8 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 322
  • Calories from fat: 23%
  • Fat: 8.1g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 1g
  • Protein: 18.5g
  • Carbohydrate: 42.8g
  • Fiber: 4.9g
  • Cholesterol: 25mg
  • Iron: 1.9mg
  • Sodium: 502mg
  • Calcium: 42mg

Ingredients

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

Preparation

  1. 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.
  2. 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.
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