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Couscous Salad with Chicken

  • Author: Jannah Eilanie Szeibert


  • 2 chicken breast, raw
  • 5 cloves garlic, whole, smashed
  • 1 cup couscous, uncooked
  • 1 cup water or chicken broth
  • 2 tbsp butter
  • 1/4 cup pine nuts, toasted
  • 2 cloves garlic powder
  • 1 cup cherry or plum tomatoes, halved
  • 2 Persian cucumbers or 1/2 english cucumber, seeded and diced
  • 1/2 cup black, green or kalamata olives, chopped or sliced
  • 1/2 cup parsley, chopped
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup parmesan cheese, grated
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • Salt & pepper to taste


  1. In a pot, cover raw chicken with water until covered and add salt and whole, smashed garlic cloves. Poach chicken slowly over very low fire until cooked through, about 30 mins.
  2. In another small pot, bring chicken broth and butter to a boil and remove from heat. Add couscous to pot and stir well.  Cover and let stand for 5 mins.  Fluff with fork and keep uncovered to cool.
  3. Toast pine nuts in the oven or in a pan until lightly browned. Add to couscous.
  4. Add the rest of ingredients and mix.
  5. When chicken is done, let cool and cut into medium cubes.
  6. Add chicken to the couscous mix and serve.

  • Category: Salad
  • Cuisine: mediterranian

Keywords: chicken, salad, couscous, mediterranean

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