Couscous Salad with Roasted Chicken

The flavors of this salad meld as it chills. Be sure to prepare enough to have leftovers—it makes a great portable lunch.

Yield: 4 servings (serving size: about 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 230
  • Calories from fat: 0.0%
  • Fat: 9.3g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 1.5g
  • Protein: 19.7g
  • Carbohydrate: 17.7g
  • Fiber: 2.8g
  • Cholesterol: 45mg
  • Iron: 2.7mg
  • Sodium: 356mg
  • Calcium: 66mg

Ingredients

  • 1/3 cup uncooked couscous
  • 1 1/2 cups chopped roasted chicken breast
  • 1 cup chopped English cucumber
  • 1 cup halved grape tomatoes
  • 1 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 4 green onions, chopped
  • 1 garlic clove, minced
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt

Preparation

  1. 1. Prepare couscous according to package directions, omitting salt and fat. Fluff couscous with a fork.
  2. 2. Combine couscous, chicken, and next 6 ingredients in a large bowl. Set aside.
  3. 3. Combine lemon juice, olive oil, and salt in a small bowl; stir well with a whisk. Pour dressing over couscous mixture; toss gently.
  4. Serve with: Greek Pita Chips
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Couscous Salad with Roasted Chicken Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy