Feta-Chicken Couscous Salad with Basil

Photo: Oxmoor House

Serve this salad with crispbreads and red pepper hummus for a light summer meal.

Prep: 9 minutes; Cook: 2 minutes; Other: 5 minutes

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light Fresh Food Fast

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Nutritional Information

Amount per serving
  • Calories: 208
  • Calories from fat: 31%
  • Fat: 7g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.8g
  • Protein: 17.2g
  • Carbohydrate: 20.7g
  • Fiber: 2.7g
  • Cholesterol: 33mg
  • Iron: 1.1mg
  • Sodium: 366mg
  • Calcium: 56mg


  • 1 1/4 cups water
  • 2/3 cup uncooked whole wheat couscous
  • 1 cup diced cooked chicken breast (such as Tyson)
  • 1/4 cup chopped fresh basil
  • 3 tablespoons capers, rinsed and drained
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 2 cups mixed baby salad greens
  • 1/4 cup (1 ounce) crumbled reduced-fat feta cheese


  1. 1. Bring 1 1/4 cups water to a boil in a medium saucepan. Add couscous; cover and let stand 5 minutes.
  2. 2. While couscous stands, combine chicken and next 5 ingredients in a large bowl, tossing gently to coat.
  3. 3. Fluff couscous with a fork. Add couscous, salad greens, and cheese to chicken mixture; toss gently to coat.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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