Curried Couscous and Chicken Salad.

Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

This is a light and mild couscous salad. It's a nice way to use up leftover chicken or turkey. It can be made up to a day ahead. It's great for luncheons, baby or bridal showers, or a light dinner.

Ingredients Nutrition


  1. Bring chicken broth to a boil in microwave or saucepan.
  2. Combine couscous, raisins, and curry powder in a medium bowl. Stir in broth, cover and let stand 5 minutes.
  3. Fluff couscous with a fork and let cool to room temperature.
  4. In a large bowl mix mayonnaise, ginger, and lemon juice. Add chicken, celery, green onions, almonds, and cooled couscous mixture. Toss gently. Fold in grapes and parsley. Refrigerate at least 2 hours before serving.
Most Helpful

I used some chicken poached in broth and stuck pretty much exactly to the recipe. I was worried that the amount of mayonnaise would make it heavy or greasy, but it turned out quite light and just moist enough. I found it to be a good mix of flavors and textures that satisfied a group of kids as well as the adults. It was good warm and fresh as well as out of the fridge the next day.

LightEra June 18, 2009

I used my precooked Chicken Mix recipe ##101364 making this super easy to put together. I chilled it over night and we will be having this for lunch over salad greens. It packs up nicely in an insulated lunch bag.

PaulaG July 18, 2006