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Couscous Chicken Salad Recipe

Couscous Chicken Salad Recipe photo by Taste of Home

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“This is perfect for a speedy lunch. It's easy to make and you can keep most of the ingredients on hand for a nutritious meal.” Linda Baggett - Arcata, California

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Healthy

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Couscous Chicken Salad Recipe

Prep/Total Time: 25 min.

Yield: 9 Servings

20 5 25

Ingredients

1 can (14-1/2 ounces) reduced-sodium chicken broth
1/3 cup water
1-3/4 cups uncooked couscous
3 cups cubed cooked chicken breast
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
2 medium tomatoes, chopped
1 medium sweet red pepper, chopped
1 small cucumber, sliced
1/2 cup minced fresh parsley
1/2 cup crumbled feta cheese
3 green onions, sliced
1/4 teaspoon pepper
3/4 cup fat-free Italian salad dressing

Directions

In a large saucepan, bring broth and water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.
Stir in the chicken, artichokes, tomatoes, red pepper, cucumber, parsley, cheese, onions and pepper. Drizzle with dressing and toss to coat. Refrigerate until serving. Yield: 9 servings.

Nutritional Facts 1-1/2 cups equals 392 calories, 5 g fat (2 g saturated fat), 60 mg cholesterol, 914 mg sodium, 54 g carbohydrate, 4 g fiber, 33 g protein.

Originally published as Couscous Chicken Salad in Healthy Cooking August/September 2008, p46

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Couscous Chicken Salad

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(1-1) of 1 reviews

Reviewed on Jan. 18, 2010 by cherishpaperart

I've made this recipe several times and it's a big hit here! I prefer to use a "grande" couscous for more bite and I leave out the tomatoes. I keep this in the fridge for a few days and find that the tomatoes tend to get mushy, but the rest of the salad keeps very well. It's delicious!