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Chicken Salad with Couscous

Chicken Salad with Couscous

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Christian Booher

I experimented with some ingredients I had in my cupboard and was pleasantly surprised with these results. Also, can be served cold, so it's a great make-ahead lunch food!

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 29.5g
  • 10%
  • Protein:
  • 25.9 g
  • 52%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 633 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  1. Prepare couscous pasta according to package directions, using chicken broth for liquid. Drain and set aside.
  2. In a large skillet combine the wine, oil, 1 tablespoon lime juice, 1 teaspoon cumin and garlic; mix all together and add chicken. Simmer over low heat until all liquid has evaporated and chicken juices run clear, 5 to 7 minutes.
  3. Remove chicken from skillet and mix in a large bowl with remaining 1 tablespoon lime juice, remaining 1/2 teaspoon cumin, green bell pepper, red bell pepper, yellow bell pepper, green onion and couscous. Garnish with a few black olives per serving.
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Reviews

EMAPERU
36
1/21/2004

Very good quick recipe!It ended up being even quicker,since I used 4 leftover grilled chicken breasts.I also added a couple heads of lightly steamed broccoli and made a dressing of 1 1/2 Tbs lime juice,about 6 Tbs orange juice,2 cloves garlic,salt and pepper and tossed it in.I also cooked the couscous in 1 1/2 c. broth instead of 2.

RockyTrax
32
2/9/2011

Add 1 more pound of chicken for a more filling meal.

chiromom
29
12/3/2003

I served this cold. It was excellent. Would go well as a side dish or a meal with bread. My son hates cooked peppers and enjoyed the raw peppers. Very colorful!!Suggest you take liquids you will cook the chicken in and mariante chicken in it for at least 30-60 minutes before cooking/