Couscous and Chicken Salad

Couscous with Chicken Salad
Mark Boughton/styling: Teresa Blackburn
  • Yield: 8 servings

You can use Italian dressing in place of the oil and vinegar. Toss in any vegetables you like.


1 1/2cups plain couscous
1 1/2cups boiling water
1/4cup extra-virgin olive oil
1/3cup balsamic vinegar
3medium garlic cloves, crushed
2cups shredded rotisserie chicken
2cups chopped fresh tomatoes or cherry tomatoes, cut into halves
1/4cup chopped fresh parsley
1/4cup chopped fresh basil
1/4cup chopped fresh mint
2cups thinly sliced (chiffonade) romaine lettuce


  1. Place couscous in a large boil. Pour boiling water over top. Cover and let stand until water is absorbed.
  2. Combine vinegar, oil and garlic. Whisk well.
  3. Add remaining ingredients to couscous. Add vinegar mixture. Stir well to combine.


Nutritional Info *per serving

  • Calories 269
  • Fat 11g
  • Cholesterol 25mg
  • Sodium 175mg
  • Carbohydrate 32g
  • Fiber 2.5g
  • Sugars 4g
  • Protein 10g