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Couscous Chicken Salad Recipe

Couscous Chicken Salad Recipe

“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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:9 servings


  • 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 breasts
  • 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


  • 1. 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.
  • 2. 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 cup: 392 calories, 5g fat (2g saturated fat), 60mg cholesterol, 914mg sodium, 54g carbohydrate (6g sugars, 4g fiber), 33g protein.

Reviews for Couscous Chicken Salad

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cherishpaperart User ID: 4049147 58746
Reviewed Jan. 18, 2010

"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!"

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