Couscous and Chicken Fruit Salad

Total Time
Prep 45 mins
Cook 0 mins

Couscous gets it's beginnings in North Africa, and this salad is a great introduction it! Great for summer eating!

Ingredients Nutrition


  1. Drain liquid from fruit salad and reserve.
  2. In small saucepan, combine 1/4 cup reserved fruit juices, cornstarch, gingerroot and vinegar; blend well with wire whisk.
  3. Cook over medium heat until thick and bubbly, stirring constantly. Refrigerate to cool slightly.
  4. Add water to the remaining fruit juices to make 1-1/2 cups; place in medium saucepan.
  5. Bring to boil over medium heat. STir in couscous. Cover; remove from heat. Let stand 5 minutes.
  6. Refrigerate 10-15 minutes to cool slightly.
  7. Meanwhile, in large bowl, combine fruit salad, chicken, mango and grapes. Add slightly cooled dressing; toss gently to coat.
  8. Line serving platter with spinach leaves.
  9. Spoon cooled couscous evenly over spinach.
  10. Top with fruit and chicken mixture.
  11. Sprinkle with coconut, if using.


Most Helpful

I actually made this for to take for lunch today. The salad was served cold on top of shredded romaine instead of the spinach. It was light and very refreshing. The flavors blended nicely.

PaulaG June 23, 2006

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