Best Couscous Chicken Salad Recipes

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LEMON HERB CHICKEN WITH COUSCOUS AND CUCUMBER SALAD



Lemon Herb Chicken with Couscous and Cucumber Salad image

Chicken breasts dressed with lemon and herbs are served with couscous and a bright cucumber feta salad in this weeknight dinner recipe.

Provided by Julie Hubert

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 46m

Yield 4

Number Of Ingredients 17

2 cups chicken broth
1 teaspoon sea salt, divided
1 (10 ounce) box couscous
½ cup extra-virgin olive oil
2 lemons, juiced
1 tablespoon chopped fresh rosemary leaves
1 teaspoon dried oregano
4 (4 ounce) thinly sliced skinless, boneless chicken breasts
1 pinch sea salt and freshly ground black pepper to taste
1 tablespoon extra-virgin olive oil
1 teaspoon white sugar
2 large vine-ripened tomatoes
1 English cucumber, chopped
¼ red onion, finely chopped
½ cup crumbled feta cheese
⅓ cup chopped pitted Kalamata olives
¼ cup chopped Italian parsley

Steps:

  • Bring chicken broth and 1/2 teaspoon salt to a boil in a saucepan. Stir in couscous. Remove from heat; cover and let stand until broth is absorbed, about 5 minutes. Uncover and fluff with a fork.
  • Whisk 1/2 teaspoon salt, 1/2 cup olive oil, lemon juice, rosemary, and oregano together in a bowl to make dressing.
  • Place chicken breasts in a shallow dish. Drizzle 1/4 cup dressing on top. Season both sides with salt and pepper.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts; cook until golden brown, about 3 minutes per side. Transfer to a large plate. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Place 3 tablespoons dressing in a large bowl; stir in sugar. Add tomatoes, cucumber, and red onion; toss to combine. Season with salt and pepper. Add feta cheese and toss again.
  • Drizzle remaining dressing over couscous and fold in olives. Divide couscous among 4 plates. Slice chicken breasts and place on top. Serve tomato salad on the side. Sprinkle parsley over each plate.

Nutrition Facts : Calories 810.2 calories, Carbohydrate 68.4 g, Cholesterol 84.3 mg, Fat 42.2 g, Fiber 5.8 g, Protein 37.8 g, SaturatedFat 8.5 g, Sodium 1566.8 mg, Sugar 7.2 g

COUSCOUS, CORN, AND BLACK BEAN CHICKEN SALAD



Couscous, Corn, and Black Bean Chicken Salad image

This is one of my favorite salads, and is a great way to use leftover chicken! The flavor combination of all the veggies and pop of vinegar makes this couscous salad really stand out. Refrigerating is optional. Bon appetit!

Provided by Cooking Fox

Categories     Salad     Grains

Time 50m

Yield 8

Number Of Ingredients 10

2 ½ cups water
3 tablespoons olive oil, divided
2 cups pearl (Israeli) couscous
¼ cup balsamic vinegar
1 teaspoon white sugar
salt and ground black pepper to taste
1 (16 ounce) can black beans, rinsed and drained
1 (16 ounce) can whole kernel corn, drained
1 ½ cups cooked and cubed rotisserie chicken
½ red bell pepper, chopped

Steps:

  • Bring water and 1 tablespoon olive oil to a boil in a medium pot over high heat. Add couscous; quickly lower heat and let simmer until water is absorbed, 7 to 8 minutes.
  • Whisk balsamic vinegar, 2 tablespoons olive oil, sugar, salt, and pepper together in a small bowl until dressing is evenly combined.
  • Fluff couscous with a fork and place in a large, shallow bowl. Add black beans, corn, chicken, and red bell pepper. Fold salad together and pour in the dressing in 3 batches, mixing well after each addition. Refrigerate until chilled, about 30 minutes.

Nutrition Facts : Calories 340.3 calories, Carbohydrate 51.1 g, Cholesterol 19.7 mg, Fat 8 g, Fiber 7 g, Protein 17 g, SaturatedFat 1.4 g, Sodium 429 mg, Sugar 3.6 g

GRILLED LEMON CHICKEN AND MOROCCAN COUSCOUS SALAD



Grilled Lemon Chicken and Moroccan Couscous Salad image

Provided by Dorie Greenspan

Categories     Chicken     Low Cal     High Fiber     Backyard BBQ     Dinner     Summer     Grill     Grill/Barbecue     Healthy     Couscous     Bon Appétit

Number Of Ingredients 26

Couscous:
2 cups low-salt chicken broth
2 tablespoons extra-virgin olive oil, divided
1 tablespoon ground ginger
2 garlic cloves, pressed
2 teaspoons salt, divided
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 10-ounce box plain couscous
1/2 cup raisins
1 cucumber, peeled, seeded, cut into 1/2-inch cubes
1 large red bell pepper, cut into 1/2-inch cubes (about 2 cups)
1 large carrot, peeled, quartered lengthwise, thinly sliced crosswise
1 cup thinly sliced green beans or trimmed sugar snap peas
2 teaspoons finely grated lemon peel
1/4 cup fresh lemon juice
Chicken:
2 1/2 tablespoons extra-virgin olive oil plus additional for drizzling
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 large skinless boneless chicken breast halves, pounded to 1/3-inch thickness
3/4 cup plus 1/3 cup (loosely packed) chopped fresh cilantro
1/2 cup chopped toasted almonds (optional)
1 lemon, cut into 6 wedges

Steps:

  • For couscous:
  • Bring chicken broth, 1 tablespoon oil, ginger, garlic, 1 teaspoon salt, turmeric, cinnamon, and cumin to boil in heavy large saucepan. Stir in couscous and remove from heat. Scatter raisins over, cover, and let stand until couscous softens, about 10 minutes. Fluff couscous with fork, breaking up any lumps with fingertips. Transfer couscous to large bowl. Add cucumber, red bell pepper, carrot, green beans, and lemon peel. Whisk remaining 1 tablespoon oil, 1 teaspoon salt, and lemon juice in small bowl. Add to couscous; toss to coat. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
  • For chicken:
  • Place 2 1/2 tablespoons oil, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large resealable plastic bag. Add chicken and seal bag, releasing any excess air; turn several times to coat. Let stand at room temperature 30 minutes. Alternatively, chill 1 to 3 hours and bring to room temperature before continuing.
  • Prepare barbecue (high heat). Brush grill rack with oil. Transfer chicken from bag to barbecue with some marinade still clinging and grill until slightly charred and just cooked through, about 4 minutes per side. Transfer chicken to platter and let rest 10 minutes. Stir 3/4 cup chopped cilantro into couscous. Sprinkle almonds over, if desired. Drizzle chicken with oil, sprinkle remaining 1/3 cup chopped cilantro over, and garnish with lemon wedges. Serve with couscous.

COUSCOUS AND CHICKEN SALAD WITH ORANGE-BALSAMIC DRESSING



Couscous and Chicken Salad with Orange-Balsamic Dressing image

Categories     Salad     Bean     Chicken     Citrus     Olive     Pepper     Poultry     Quick & Easy     Dinner     Lunch     Legume     Chickpea     Bell Pepper     Couscous     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Diabetes-Friendly

Yield Serves 8

Number Of Ingredients 11

4 1/2 cups water
3 cups (2 10-ounce boxes) couscous
1 cup dried currants
1 3-pound roasted chicken, skinned, boned, cut into bite-size pieces
1 1/2 cups diced drained roasted red bell peppers (from jar)
1 15 1/2-ounce can chick-peas (garbanzo beans), rinsed, drained
1 cup chopped pitted Kalamata olives
1 bunch green onions, chopped
1/2 cup chopped fresh cilantro
Orange-Balsamic Dressing
Romaine lettuce leaves

Steps:

  • Bring 4 1/2 cups water to boil in large saucepan. Add couscous and currants. Cover, remove from heat and let stand 5 minutes. Fluff with fork. Transfer to large bowl and cool.
  • Mix all remaining salad ingredients into cooled couscous.
  • Pour dressing over salad and toss. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Line large bowl with romaine. Add salad.

CHICKEN SALAD WITH COUSCOUS



Chicken Salad with Couscous image

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!

Provided by Christian Booher

Categories     Salad

Time 30m

Yield 6

Number Of Ingredients 13

1 cup couscous
2 cups chicken broth
½ cup dry white wine
2 teaspoons olive oil
2 tablespoons fresh lime juice
1 ½ teaspoons ground cumin
1 clove garlic, minced
1 pound skinless, boneless chicken breast meat - cubed
1 green bell pepper, cut into large chunks
1 red bell pepper, cut into large chunks
1 yellow bell pepper, cut into large chunks
4 green onions, chopped
¼ cup pitted black olives

Steps:

  • Prepare couscous pasta according to package directions, using chicken broth for liquid. Drain and set aside.
  • 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.
  • 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.

Nutrition Facts : Calories 281.3 calories, Carbohydrate 29.5 g, Cholesterol 44.8 mg, Fat 4.5 g, Fiber 3 g, Protein 25.9 g, SaturatedFat 0.9 g, Sodium 633.3 mg, Sugar 2.8 g

COUSCOUS CHICKEN SALAD



Couscous Chicken Salad image

"This is perfect for a speedy lunch. It's easy to make and you can keep most of the ingredients on hand for a nutritious meal." Linda Baggett - Arcata, California

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 9 servings.

Number Of Ingredients 13

1 can (14-1/2 ounces) reduced-sodium chicken broth
1/3 cup water
1-3/4 cups uncooked couscous
3 cups cubed cooked chicken breasts
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
2 medium tomatoes, chopped
1 medium sweet red pepper, chopped
1 small cucumber, sliced
1/2 cup minced fresh parsley
1/2 cup crumbled feta cheese
3 green onions, sliced
1/4 teaspoon pepper
3/4 cup fat-free Italian salad dressing

Steps:

  • In a large saucepan, bring broth and water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork., Stir in the chicken, artichokes, tomatoes, red pepper, cucumber, parsley, cheese, onions and pepper. Drizzle with dressing and toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 392 calories, Fat 5g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 914mg sodium, Carbohydrate 54g carbohydrate (6g sugars, Fiber 4g fiber), Protein 33g protein.

CHICKEN, CORN, AND COUSCOUS SALAD



Chicken, Corn, and Couscous Salad image

I got this recipe from Martha Stewart's magazine; originally it did not include the chicken but I wanted to add something so it could be a meal by itself. If you'd rather not have the chicken just use another 1/4 cup couscous and another 1 cup corn instead. This makes just enough for me to have it for dinner and next day's lunch; as a side dish I'm guessing it would be enough for three or four.

Provided by Kitty Z

Categories     Chicken Breast

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 12

1 teaspoon curry powder
2 teaspoons grainy mustard
1 tablespoon white wine vinegar
salt and pepper
4 tablespoons extra virgin olive oil
1/2 cup couscous
2 small chicken breasts, cubed
1 vidalia onion, minced
2 garlic cloves, minced
1 red chili pepper, minced (optional)
2 cups corn kernels (Martha says to slice them off a fresh ear of corn, but I use canned)
1/4 cup fresh cilantro, chopped fine

Steps:

  • Whisk together the curry powder, mustard, and vinegar.
  • Season with salt and pepper.
  • Whisk in 3 tbsp of oil and set aside.
  • Prepare the couscous by bringing 2/3 cups of water to a boil (use 1 cup of water if you omitted the chicken and are using the 3/4 cups of couscous).
  • Remove from heat, add couscous, and let sit covered for about 5 minutes.
  • Heat the remaining oil in a skillet over medium heat.
  • Cook the chicken until just done; the time will depend on how big your chicken pieces are.
  • Remove the chicken to another dish and keep warm.
  • Add the onion to the skillet and cook until softened, about 5 minutes.
  • Stir in garlic and chile and cook, stirring, about 2 minutes until softened.
  • Add corn; if using raw then cook about 5 minutes until bright yellow and tender, if using canned then just heat though.
  • Combine chicken, corn mixture, and couscous.
  • Add curry mixture and cilantro and toss to combine.

Nutrition Facts : Calories 829.6, Fat 42.3, SaturatedFat 7.9, Cholesterol 92.8, Sodium 160.7, Carbohydrate 75.2, Fiber 7.5, Sugar 2.6, Protein 41.8

ROSEMARY CHICKEN COUSCOUS SALAD



Rosemary Chicken Couscous Salad image

This is a wonderful summer salad. Fresh herbs keep the salad light, while the chicken and feta cheese make it hearty enough to serve for a main meal. Use as a side dish by omitting the chicken and adding chopped artichoke hearts. The salad also works wonderfully with grilled salmon or chicken.

Provided by Shayna

Categories     Salad     100+ Pasta Salad Recipes     Chicken Pasta Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 14

2 cups chicken broth
1 (10 ounce) box couscous
¾ cup olive oil
¼ cup fresh lemon juice
2 tablespoons white balsamic vinegar
¼ cup chopped fresh rosemary leaves
salt and ground black pepper to taste
2 large cooked skinless, boneless chicken breast halves, cut into bite-size pieces
1 cup chopped English cucumber
½ cup chopped sun-dried tomatoes
½ cup chopped pitted kalamata olives
½ cup crumbled feta cheese
⅓ cup chopped fresh Italian parsley
salt and ground black pepper to taste

Steps:

  • Place chicken stock in a saucepan and bring to a boil over medium-high heat. Stir in couscous. Remove pan from the heat; cover, and let stand for 5 minutes. Fluff couscous with a fork. Cool for 10 minutes.
  • Meanwhile, make the dressing by combining the olive oil, lemon juice, and vinegar in the bowl of a blender or food processor; mix on low until mixture thickens. Stir in rosemary. Season to taste with salt and pepper.
  • Combine the chicken, cucumber, sun-dried tomatoes, and olives in a large bowl. Stir in the couscous, Feta cheese, and parsley. Season to taste with salt and pepper. Toss the salad with half the dressing. Taste, and add more dressing as desired, or, if making the salad in advance, add additional dressing just before serving.

Nutrition Facts : Calories 645.7 calories, Carbohydrate 44 g, Cholesterol 68.1 mg, Fat 38.8 g, Fiber 3.4 g, Protein 29.5 g, SaturatedFat 7.6 g, Sodium 911.4 mg, Sugar 4 g

CONFETTI CHICKEN AND COUSCOUS SALAD



Confetti Chicken and Couscous Salad image

Dinner ready in 25 minutes! Serve your family with this delicious chicken and couscous salad - perfect if you love Middle Eastern cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 9

1 box (10 oz) couscous
2 cups chopped cooked chicken
2 medium carrots, finely chopped (1 1/2 cups)
1 medium red bell pepper, finely chopped (1 cup)
1/2 cup chopped fresh chives
1/3 cup fresh lemon juice
2/3 cup grated Parmesan cheese
1/2 cup olive or vegetable oil
1 1/2 teaspoons salt

Steps:

  • Prepare couscous according to package directions.
  • In large serving bowl, mix chicken, carrot, bell pepper and chives. Add cooked couscous; fluff with fork until well mixed. Cool slightly.
  • In tightly covered container, shake all dressing ingredients. Pour over salad; toss gently to coat. Serve immediately.

Nutrition Facts : Calories 490, Carbohydrate 41 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 3 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 3 g, TransFat 0 g

GRILLED CHICKEN THIGHS WITH ISRAELI COUSCOUS SALAD



Grilled Chicken Thighs with Israeli Couscous Salad image

There's a whole lot of flavor in this simple meal. The chicken gets a Greek treatment with a marinade of lemon, garlic and oregano; raisins, olives and feta make the couscous sweet and salty. Toasting the couscous first gives it a nutty flavor and keeps the grains separate and fluffy.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 16

1/4 cup extra-virgin olive oil, plus more for oiling the grill grates
1 tablespoon dried oregano
6 large bone-in, skin-on chicken thighs (about 2 pounds)
3 large cloves garlic, grated
2 lemons
Kosher salt and freshly ground black pepper
Couscous:
1/3 cup sliced almonds
1/4 cup extra-virgin olive oil
2 cups Israeli couscous
2 teaspoons minced ginger
2 large cloves garlic, grated
1/4 cup golden raisins
2/3 cup crumbled feta
1/3 cup pitted kalamata olives, halved
1/3 cup roughly chopped fresh parsley

Steps:

  • For the chicken: Add the olive oil, oregano, chicken and garlic to a large resealable plastic bag. Finely grate the zest of 1 lemon and add it to the bag; add the juice of both lemons to the bag. Seal the bag tightly and use your hands to vigorously massage the marinade into the chicken, making sure that the chicken is evenly coated. Marinate at room temperature while you make the couscous.
  • Prepare a grill for medium-high heat.
  • For the couscous: Heat a skillet over medium-high heat and toast the almonds, tossing occasionally, until lightly toasted. Set aside.
  • Heat 1 tablespoon of the oil in a medium saucepan over medium heat. Add the couscous and cook, stirring occasionally, until toasted, about 3 minutes. Add the ginger and garlic and cook, stirring, about 1 minute. Add 2 1/4 cups water, the raisins and 1 teaspoon salt. Bring to a boil. Cover, reduce the heat to low and cook until all the water has been absorbed and the couscous is tender, about 12 minutes. Transfer the couscous to a large bowl and stir with a fork to break up any clumps and release excess steam. Set aside.
  • Remove the chicken from the marinade and place on a platter. Lightly oil the grill grates. Sprinkle the chicken liberally with salt and pepper and arrange the pieces skin-side down on the grill, leaving some space between the pieces. Cook until the skin is lightly charred and releases itself from the grill, about 3 minutes. Rotate the chicken about 90 degrees so that the skin won't burn and cook another 3 minutes. Flip and cook for an additional 5 minutes. Cover the grill and cook until an instant-read thermometer inserted in the deepest part of each chicken thigh reads 165 degrees F, about 10 minutes. Transfer to a platter and rest for at least 5 minutes before serving.
  • While the chicken rests, add the remaining 3 tablespoons oil, the almonds, feta, olives, parsley, 1/2 teaspoon salt and some ground black pepper to the couscous. Finely grate the zest of 1 lemon and add it to the couscous; squeeze the juice from both lemons into the couscous and toss to combine.
  • Divide the couscous and chicken thighs among 6 plates and serve immediately.
  • Copyright 2014 Television Food Network, G.P. All rights reserved.

GRILLED LEMON CHICKEN AND MOROCCAN COUSCOUS SALAD



Grilled Lemon Chicken and Moroccan Couscous Salad image

Make and share this Grilled Lemon Chicken and Moroccan Couscous Salad recipe from Food.com.

Provided by mell_2

Categories     Chicken Breast

Time 3h48m

Yield 6 serving(s)

Number Of Ingredients 24

2 cups low sodium chicken broth
2 tablespoons extra virgin olive oil, divided
1 tablespoon ground ginger
2 garlic cloves, pressed
2 teaspoons salt, divided
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 (10 ounce) box couscous
1/2 cup raisins
1 cucumber, peeled, seeded, cut into 1/2-inch cubes (about 1 1/2 cups)
1 large red bell pepper, cut into 1/2-inch cubes (about 2 cups)
1 large carrot, peeled, quartered lengthwise, thinly sliced crosswise
1 cup thinly sliced green beans or 1 cup trimmed sugar snap pea
2 teaspoons finely grated lemon peel
1/4 cup fresh lemon juice
2 1/2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 large boneless skinless chicken breast halves, pounded to 1/3-inch thickness
3/4 cup plus 1/3 cup chopped fresh cilantro (loosely packed)
1/2 cup chopped toasted almond (optional)
1 lemon, cut into 6 wedges

Steps:

  • For couscous:
  • Bring chicken broth, 1 tablespoon oil, ginger, garlic, 1 teaspoon salt, turmeric, cinnamon, and cumin to boil in heavy large saucepan. Stir in couscous and remove from heat. Scatter raisins over, cover, and let stand until couscous softens, about 10 minutes. Fluff couscous with fork, breaking up any lumps with fingertips. Transfer couscous to large bowl. Add cucumber, red bell pepper, carrot, green beans, and lemon peel. Whisk remaining 1 tablespoon oil, 1 teaspoon salt, and lemon juice in small bowl. Add to couscous; toss to coat. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
  • For chicken:
  • Place 2 1/2 tablespoons oil, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large resealable plastic bag. Add chicken and seal bag, releasing any excess air; turn several times to coat. Let stand at room temperature 30 minutes. Alternatively, chill 1 to 3 hours and bring to room temperature before continuing.
  • Prepare barbecue (high heat). Brush grill rack with oil. Transfer chicken from bag to barbecue with some marinade still clinging and grill until slightly charred and just cooked through, about 4 minutes per side. Transfer chicken to platter and let rest 10 minutes. Stir 3/4 cup chopped cilantro into couscous. Sprinkle almonds over, if desired. Drizzle chicken with oil, sprinkle remaining 1/3 cup chopped cilantro over, and garnish with lemon wedges. Serve with couscous.

Nutrition Facts : Calories 490.6, Fat 14.4, SaturatedFat 2.4, Cholesterol 75.5, Sodium 1149.5, Carbohydrate 56.5, Fiber 5.3, Sugar 11.1, Protein 34.5

CHOPPED SALAD WITH CHICKEN, COUSCOUS, AND VEGETABLES



Chopped Salad with Chicken, Couscous, and Vegetables image

Categories     Salad     Chicken     No-Cook     Mayonnaise     Parmesan     Dried Fruit     Basil     Arugula     Fall     Couscous     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13

1 cup (packed) fresh basil leaves
1 cup mayonnaise
1 shallot, halved
1 cup buttermilk
1 tablespoon fresh lemon juice
1/3 cup grated Asiago cheese*
1/3 cup dried currants
1/3 cup shelled pumpkin seeds
1 10-ounce package plain couscous, cooked according to package instructions (about 5 cups)
3 cups coarsely chopped arugula
1 pound plum tomatoes, seeded, diced (about 2 cups)
2 grilled chicken breast halves, diced
2 cups fresh corn kernels (from about 2 ears)

Steps:

  • Blend basil leaves, mayonnaise, and shallot in processor until smooth. Gradually blend in buttermilk and lemon juice. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
  • Mix Asiago cheese, currants, and pumpkin seeds in medium bowl.
  • Using 1/6 of couscous, 1/6 of arugula, 1/6 of tomatoes, 1/6 of chicken, 1/6 of corn, and 1/6 of Asiago cheese mixture, form rows on each of 6 plates. Serve, passing dressing separately.
  • Available at specialty foods stores and some supermarkets.

MANGO CHICKEN SALAD WITH COUSCOUS



Mango Chicken Salad with Couscous image

Provided by Geoffrey Zakarian

Categories     Salad     Chicken     Leafy Green     Dinner     Lunch     Mango     Arugula     Healthy     Couscous     Soy Sauce     Lettuce     Self     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 18

1/4 cup Moroccan couscous
1 1/2 tablespoons finely chopped green bell pepper
1 1/2 tablespoons finely chopped red bell pepper
1/4 cup finely chopped red onion
1/2 cup fresh lemon juice
4 tablespoons extra-virgin olive oil, divided
1 tablespoon canola oil
4 boneless, skinless chicken breasts (3 ounces each)
1/3 cup fresh lime juice
1/4 cup Japanese rice vinegar
2 tablespoons whole-grain mustard
2 tablespoons honey
2 teaspoons reduced-sodium soy sauce
1/2 head romaine
1/2 head frisée
1/2 head hydro Bibb lettuce
1 cup arugula
1/2 mango, thinly sliced

Steps:

  • In a bowl, combine couscous, bell peppers, onion, lemon juice, 2 tablespoons olive oil and 1/3 cup water. Season with salt.
  • Refrigerate until couscous is tender, about 2 hours.
  • In a large skillet over high heat, heat canola oil. Cook chicken until golden brown on the bottom, 3 to 4 minutes. Reduce heat to medium-low. Flip chicken and cook through, 6 to 8 minutes.
  • Cool chicken; cut into 1/2-inch dice.
  • In a blender set to medium, blend lime juice, vinegar, mustard, honey and soy sauce. Slowly add remaining 2 tablespoons olive oil. Season with salt.
  • Break up lettuce heads and combine leaves with arugula in a bowl. Divide lettuce, couscous, chicken and mango among 4 plates. Dress salad with mustard vinaigrette.

CURRIED COUSCOUS AND CHICKEN SALAD.



Curried Couscous and Chicken Salad. image

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.

Provided by akgrown

Categories     Chicken

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 13

1 cup chicken broth
1 cup couscous
1/2 cup golden raisin
1/2 teaspoon curry powder
1 cup mayonnaise
1 teaspoon ground ginger
2 tablespoons lemon juice
3 cups cooked chicken or 3 cups cooked turkey, cubed
1/3 cup celery, chopped
1/4 cup green onion, chopped
1/3 cup toasted almond, finely chopped
1 cup red grapes, quartered
1 tablespoon fresh parsley, chopped

Steps:

  • Bring chicken broth to a boil in microwave or saucepan.
  • Combine couscous, raisins, and curry powder in a medium bowl. Stir in broth, cover and let stand 5 minutes.
  • Fluff couscous with a fork and let cool to room temperature.
  • 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.

Nutrition Facts : Calories 367.7, Fat 16.8, SaturatedFat 2.7, Cholesterol 47, Sodium 351.6, Carbohydrate 36.8, Fiber 2.5, Sugar 11, Protein 18.6

COUSCOUS SALAD WITH HONEY-MUSTARD CHICKEN



Couscous Salad with Honey-Mustard Chicken image

A light, lemony dressing perfectly coats tiny pearls of couscous and flavorful baked chicken in this Middle Eastern-inspired salad.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h

Yield 4

Number Of Ingredients 15

3/4 cup uncooked couscous
Water
1 cup seedless red grapes, cut in half
1/4 cup sliced green onions
1/4 cup slivered almonds, toasted
2 tablespoons olive oil
2 teaspoons grated lemon peel
2 tablespoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons honey
3 tablespoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves

Steps:

  • Cook couscous in water as directed on package. Cool uncovered for 20 minutes.
  • In large bowl, combine all remaining salad ingredients. Add cooked couscous; toss gently to mix.
  • In small jar with tight-fitting lid, combine all dressing ingredients; shake well. Pour dressing over salad; toss gently. Cover; refrigerate 1 to 2 hours to blend flavors.
  • Heat oven to 425°F. Line shallow baking pan with foil; spray foil with nonstick cooking spray. In small bowl, combine honey, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper; blend well. Place chicken breast halves in sprayed foil-lined pan. Spread chicken with half of honey-mustard mixture.
  • Bake at 425°F. for 20 to 25 minutes or until chicken is fork-tender and juices run clear.
  • To serve, arrange salad on individual serving plates. Cut chicken crosswise into slices; arrange on top of salads. Drizzle remaining honey-mustard mixture over chicken.

Nutrition Facts : Calories 465, Carbohydrate 49 g, Cholesterol 75 mg, Fat 3, Fiber 3 g, Protein 33 g, SaturatedFat 2 g, ServingSize 1/4 of Recipe, Sodium 1090 mg, Sugar 21 g

LEMON HERB CHICKEN WITH COUSCOUS AND CUCUMBER SALAD



LEMON HERB CHICKEN WITH COUSCOUS AND CUCUMBER SALAD image

Categories     Cheese     Chicken     Rosemary     Tomato

Number Of Ingredients 16

2 cups chicken broth
1 box (10 ounce) couscous
2 lemons, juiced
1 tablespoon fresh rosemary leaves, chopped
1 teaspoon dried oregano
4 (4 ounce) skinless, boneless chicken breasts, thinly sliced
1 teaspoon (divided) sea salt
1/2 cup extra-virgin olive oil
1 tablespoon extra-virgin olive oil
1 teaspoon white sugar, sea salt and freshly ground black pepper to taste
2 large vine-ripened tomatoes
1 English cucumber, chopped
1/4 red onion, finely chopped
1/2 cup feta cheese, crumbled
1/3 cup pitted Kalamata olives, chopped
1/4 cup Italian parsley, chopped

Steps:

  • Bring chicken broth and 1/2 teaspoon salt to a boil in a saucepan. Stir in couscous. Remove from heat. Cover and let stand until broth is absorbed, about 5 minutes. Uncover and fluff with a fork.
  • Whisk 1/2 teaspoon salt, 1/2 cup olive oil, lemon juice, rosemary, and oregano together in a bowl to make dressing.
  • Place chicken breasts in a shallow dish. Drizzle 1/4 cup dressing on top. Season both sides with salt and pepper.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts. Cook until golden brown, about 3 minutes per side. Transfer to a large plate. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Place 3 tablespoons dressing in a large bowl. Stir in sugar. Add tomatoes, cucumber, and red onion. Toss to combine. Season with salt and pepper. Add feta cheese and toss again.
  • Drizzle remaining dressing over couscous and fold in olives.
  • Divide couscous among 4 plates. Slice chicken breasts and place on top. Serve tomato salad on the side. Sprinkle parsley over each plate.

CHICKEN SALAD WITH COUSCOUS



Chicken Salad with Couscous image

Categories     Salad     Chicken     Fruit     Leafy Green     Nut     Poultry     Low Fat     Quick & Easy     Low Cal     High Fiber     Low Sodium     Grapefruit     Walnut     Healthy     Grape     Couscous     Self

Yield Makes 4 servings

Number Of Ingredients 13

1 cup regular or whole-wheat couscous, or quinoa
1/2 tsp ground cumin
1 1/2 tbsp chopped fresh parsley leaves
2 tbsp chopped walnuts
8 oz smoked boneless chicken breast, cut into 3/4-inch cubes
2 cups red seedless grapes, halved
2 cups green seedless grapes, halved
1/4 cup fresh pink grapefruit juice
1 tbsp fresh lemon juice
1/4 cup fresh lime juice
1/2 cup packed fresh basil leaves, cut into thin strips
1/2 tsp curry powder
1 bunch arugula (about 2 cups packed), coarse stems discarded

Steps:

  • Cook couscous (or quinoa) according to package directions. Stir in cumin and parsley and salt to taste. Let cool to room temperature. To toast walnuts, heat a dry pan over medium heat. Add walnuts and shake or stir 6 or 7 minutes, until lightly browned. In a bowl, toss chicken, grapes, juices, basil, and curry and salt and pepper to taste. Arrange arugula on 4 plates and divide couscous among them. Top with chicken mixture and drizzle remaining liquid over salads. Sprinkle salads with walnuts.

CURRY CREAMED CHICKEN WITH COUSCOUS SALAD



Curry Creamed Chicken with Couscous Salad image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

4 (8-ounce) skinless, boneless, chicken breasts
Salt and pepper
1 1/2 cups chicken stock
1 tablespoon curry powder
1/2 cup heavy cream
Couscous Salad, recipe follows
8 sprigs fresh cilantro, for garnish
1 1/4 cups quick cooking couscous
1 1/2 cups chicken stock, boiling hot
1/2 cup raisins, chopped
1/2 cup pitted kalamata olives, chopped
1 medium shallot, minced
2 tablespoons fresh cilantro leaves, chopped
3 tablespoons fresh mint leaves, chopped
3 tablespoons extra-virgin olive oil

Steps:

  • Season the chicken breasts on both sides with salt and pepper. Using a wide saucepan, heat the stock to a simmer over medium heat. Place the chicken breasts in the pan. Poach uncovered for approximately 5 minutes; then flip the breasts and poach for 5 minutes more. The chicken will be done when it is firm to the touch; you may cut 1 open just to be sure. Remove the chicken from the pan and set aside on a plate. Cover with foil to keep warm.
  • Turn the heat to high and reduce the stock until 2 tablespoons remain. Add the curry powder and stir; then add the heavy cream. Cook the cream mixture for 2 minutes to thicken slightly. When this is done, plate the Couscous Salad, top with a chicken breast and coat each breast with a liberal amount of the cream sauce. Garnish each plate with 2 sprigs of cilantro.
  • Put the couscous in a medium bowl and pour in the boiling stock. Cover with aluminum foil and let sit for 10 minutes. Uncover and fluff with a fork. Add the remaining ingredients and stir to incorporate. Season, to taste, with salt and pepper.

SESAME CHICKEN COUSCOUS SALAD



Sesame Chicken Couscous Salad image

I grow lots of the ingredients needed in this recipe. Fresh-tasting and crunchy, it's a perfect summer salad. Try leaving out the chicken and mixing the veggies with the couscous for a fun side dish. -Tari Ambler of Shorewood, Illinois

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 18

1-1/2 cups reduced-sodium chicken broth
3 teaspoons reduced-sodium soy sauce, divided
2 teaspoons sesame oil, divided
1 cup uncooked couscous
2 green onions, sliced
1-1/2 cups fresh or frozen sugar snap peas
3/4 cup fresh broccoli florets
1-1/2 cups cubed cooked chicken
1 large sweet red pepper, chopped
3/4 cup diced zucchini
2 tablespoons cider vinegar
1 tablespoon thawed apple juice concentrate
1 tablespoon water
2 teaspoons canola oil
1/2 teaspoon ground ginger
1/4 teaspoon pepper
2 tablespoons slivered almonds, toasted
2 teaspoons sesame seeds, toasted

Steps:

  • In a saucepan, combine the broth, 1 teaspoon soy sauce and 1 teaspoon sesame oil; bring to a boil. Stir in couscous. Cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Stir in green onions. Cover and refrigerate until chilled., Place pea pods in a steamer basket in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 1 minute. Add broccoli; cover and steam 2 minutes longer or until crisp-tender. Rinse in cold water; drain. Transfer to a serving bowl; add chicken, red pepper and zucchini., In a jar with a tight-fitting lid, combine the vinegar, apple juice concentrate, water, canola oil, ginger, pepper and remaining soy sauce and sesame oil. Shake well. Pour over chicken mixture and toss to coat. Cover and refrigerate for 30 minutes or until chilled. Serve over couscous. Sprinkle with almonds and sesame seeds.

Nutrition Facts : Calories 382 calories, Fat 9g fat (1g saturated fat), Cholesterol 45mg cholesterol, Sodium 451mg sodium, Carbohydrate 45g carbohydrate (0 sugars, Fiber 6g fiber), Protein 26g protein. Diabetic Exchanges

DILLED COUSCOUS SALAD WITH CHICKEN



Dilled Couscous Salad with Chicken image

Yield Makes 4 servings

Number Of Ingredients 11

2 cups canned low-salt chicken broth
1/4 teaspoon salt
1 1/4 cups couscous
1/4 cup plus 2 tablespoons fresh orange juice
1/3 cup red wine vinegar
1/3 cup olive oil
2 teaspoons grated orange peel
1 1/2 cups shredded cooked chicken
2 green onions, sliced
2 tablespoons currants
2 tablespoons minced fresh dill

Steps:

  • Bring chicken broth and salt to boil. Stir in couscous. Remove from heat, cover and let stand 5 minutes. Fluff with fork and cool slightly.
  • Combine orange juice, vinegar, oil and orange peel in large bowl. Mix in couscous. Refrigerate until well chilled.
  • Add chicken, green onions, currants and dill to couscous in bowl. Season with salt and pepper and serve.

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