Couscous Chicken Salad

READY IN: 25mins
Recipe by cookiedog

From Cooking Light. Posted for Zaar World Tour III North Africa. Needs to chill 2 hrs. or overnight.

Top Review by Mandy

Delicious, made for my lunch, cheated a little & used shredded roast chicken & minced basil in a tube, added some fresh parsley for a hint of fresh. Very tasty and one I will make again for certain. Thanks for posting!

Ingredients Nutrition


  1. Bring broth to a boil in a medium saucepan.
  2. Add chicken; cover, reduce heat, and simmer 10 minutes or until chicken is done.
  3. Remove chicken using a slotted spoon; set aside.
  4. Cool slightly, and coarsely chop.
  5. While chicken cools, add couscous to broth; stir well.
  6. Cover and let stand 10 minutes.
  7. Place couscous in a large bowl; cool completely.
  8. Fluff with a fork.
  9. Stir in basil and next 5 ingredients (basil through garlic).
  10. Add chopped chicken, tomatoes, onions, and chickpeas; toss gently to combine.
  11. Cover and refrigerate at least 2 hours or overnight.

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