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Sesame Chicken Couscous Salad

 Sesame Chicken Couscous Salad
I grow lots of the ingredients needed in this recipe. Fresh-tasting and crunchy, it's a perfect summer salad. Try leaving out the chicken and mixing the veggies with the couscous for a fun side dish. —Tari Ambler of Shorewood, Illinois
4 ServingsPrep: 20 min. + chilling


  • 1-1/2 cups reduced-sodium chicken broth
  • 3 teaspoons reduced-sodium soy sauce, divided
  • 2 teaspoons sesame oil, divided
  • 1 cup uncooked couscous
  • 2 green onions, sliced
  • 1-1/2 cups fresh or frozen sugar snap peas
  • 3/4 cup fresh broccoli florets
  • 1-1/2 cups cubed cooked chicken
  • 1 large sweet red pepper, chopped
  • 3/4 cup diced zucchini
  • 2 tablespoons cider vinegar
  • 1 tablespoon thawed apple juice concentrate
  • 1 tablespoon water
  • 2 teaspoons canola oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 2 tablespoons slivered almonds, toasted
  • 2 teaspoons sesame seeds, toasted


  • In a saucepan, combine the broth, 1 teaspoon soy sauce and 1 teaspoon
  • sesame oil; bring to a boil. Stir in couscous. Cover and remove from
  • the heat. Let stand for 5 minutes. Fluff with a fork. Stir in green
  • onions. Cover and refrigerate until chilled.
  • Place pea pods in a steamer basket in a saucepan over 1 in. of water;

2 of 2

Sesame Chicken Couscous Salad (continued)

Directions (continued)

  • bring to a boil. Cover and steam for 1 minute. Add broccoli; cover
  • and steam 2 minutes longer or until crisp-tender. Rinse in cold
  • water; drain. Transfer to a serving bowl; add chicken, red pepper
  • and zucchini.
  • In a jar with a tight-fitting lid, combine the vinegar, apple juice
  • concentrate, water, canola oil, ginger, pepper and remaining soy
  • sauce and sesame oil. Shake well. Pour over chicken mixture and toss
  • to coat. Cover and refrigerate for 30 minutes or until chilled.
  • Serve over couscous. Sprinkle with almonds and sesame seeds. Yield:
  • 4 servings.
Nutritional Facts: One serving (1 cup chicken mixture with 3/4 cup couscous) equals 382 calories, 9 g fat (1 g saturated fat), 45 mg cholesterol, 451 mg sodium, 45 g carbohydrate, 6 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.