Latest recipes

Chicken couscous salad recipe

Chicken couscous salad recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Popular chicken
  • Easy chicken
  • Quick chicken

This dish is similar to tabbouleh, but spruced up. It's hearty enough to eat alone or serve as a side dish.

71 people made this

IngredientsServes: 6

  • 475ml chicken stock
  • 285g cous cous
  • 175ml olive oil
  • 4 tablespoons fresh lemon juice
  • 2 tablespoons white balsamic vinegar
  • 4 tablespoons chopped fresh rosemary leaves
  • salt and ground black pepper to taste
  • 2 large cooked skinless, boneless chicken breast fillets, cut into bite-size pieces
  • 135g cucumber, chopped
  • 25g sun-dried tomatoes, chopped
  • 70g Kalamata olives, pitted and chopped
  • 175g Feta cheese, crumbled
  • 20g fresh Italian parsley
  • salt and ground black pepper to taste

MethodPrep:35min ›Cook:10min ›Ready in:45min

  1. Place chicken stock in a saucepan and bring to the boil over medium-high heat. Stir in cous cous. Remove pan from the heat; cover and let stand for 5 minutes. Fluff cous cous with a fork. Cool for 10 minutes.
  2. Meanwhile, make the dressing by combining the olive oil, lemon juice and vinegar in the bowl of a liquidiser or food processor; mix on low until mixture thickens. Stir in rosemary. Season to taste with salt and pepper.
  3. Combine the chicken, cucumber, sun-dried tomatoes and olives in a large bowl. Stir in the cous cous, 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.

Recently viewed

Reviews & ratingsAverage global rating:(84)

Reviews in English (68)

by Cig

This was a delicious recipe! Great combination of flavors - I was tempted to leave out the olives but I'm glad I added them - the kalamata's added a delicious, subtle taste. To make it a little lighter, I used much less oil and whole wheat couscous. You can also used reduced fat feta to cut out some more fat. I also sauteed the chicken in a balsamic marinade to give it extra flavor. The second time I made this I used fig flavored white balsamic which was delish!Update - made again replacing sundried tomatoes and olives with dried cranberries and chickpeas. Also used a honey flavored rotisserie chicken. It worked great for a sweeter option (can also use goat cheese instead of feta)-20 Jun 2008

by Sylvia S.

This is an interesting, tasty recipe; I'm so glad I tried it! I made it last night because the ingredient mix was not a familiar taste combination to me. Also, I wanted to make enough to share with a neighbor who had been very helpful to me during some recent medical problems and now had some of her own.I made the recipe as written, though I used extra virgin olive oil (2/3rds cup), 1 1/2 Tbs regular balsamic vinegar, and added a bit more lime juice (didn't have lemon) after tasting. In my mind this is not a big change to the recipe. Used the fresh herbs, rather than dried, as listed. The dressing tasted a bit odd, but other reviewers said to try it. I cut up two boneless skinless chicken breasts into fairly small slivers rather than chunks, then pan fried a few minutes, added some water, covered, and cooked through. Drained the juice (saved for my cats) then refrigerated the chicken. Julienned English cucumber with a small V-Slicer Plus mandoline (available from BB&B), chopped the kalamatas, and chopped some oil-packed sundried tomatoes. Made 1 cup couscous in only 1 cup water with some butter and Herb-Ox dried chicken bouillon powder. Turned out fine.Mixed it all up and tasted. Needed some more salt and pepper. Then added about a cup of chopped oil-packed artichoke hearts and tasted again. Great! Served over chopped lettuce.My neighbor and her husband really enjoyed it, wanted the recipe for herself, and my husband wanted seconds.-15 Jun 2008

by L Kelley

Great for a summer meal. Friends loved it and asked for the recipe. I would cut down on the vinegar next time though.-09 Jul 2007


Roasted Chicken and Couscous Veggie Salad

Chicken and salad? They go very well together on the same plate. Just about everybody knows it. Just marinate the chicken breast in a spicy and hot mixture before roasting it. For the salad, pair couscous with healthy tomatoes, parsley, and spring onion.


Nutritional

  • Serving Size: 1 (349.9 g)
  • Calories 674.7
  • Total Fat - 21.3 g
  • Saturated Fat - 6.3 g
  • Cholesterol - 48.6 mg
  • Sodium - 1278.8 mg
  • Total Carbohydrate - 101.6 g
  • Dietary Fiber - 4.6 g
  • Sugars - 55.9 g
  • Protein - 18.9 g
  • Calcium - 86.9 mg
  • Iron - 1.8 mg
  • Vitamin C - 11.5 mg
  • Thiamin - 0.1 mg

Step 1

In a large saucepan, heat the olive oil over medium heat. Add chicken and garlic and cook 5 minutes, stirring frequently or until the chicken is no longer pink. Add the spinach during the last 1-2 minutes of cooking chicken.

Step 2

Stir in water, tomatoes, red pepper flakes, and spice pack from couscous. Bring to a boil. Stir in couscous. Cover and remove from heat. Let stand 5 minutes.

Step 3

Stir with a fork to fluff couscous. Stir in feta cheese and pine nuts if using. Serve.


Chicken over Couscous Salad

To elevate bites of oregano-seasoned chicken, we’re serving them over a flavorful bed of fluffy couscous mixed with smoky poblano pepper, sweet roasted peppers, and briny olives, then topping it all with a hot sauce-spiked sour cream.

Wellness Details

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Wash and dry the fresh produce. Peel 2 cloves of garlic. Roughly chop 1 clove. Using the flat side of your knife, smash the remaining clove once. Roughly chop the olives and roasted peppers. Combine in a bowl. Cut out and discard the stem, ribs, and seeds of the poblano pepper medium dice. Thoroughly wash your hands immediately after handling. In a bowl, combine the sour cream, hot sauce, and 2 tablespoons of water. Taste, then season with salt and pepper if desired.

Pat the chicken dry with paper towels season with salt, pepper, and the oregano. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl and cover with foil to keep warm.

Meanwhile, in a medium pot, combine the couscous, smashed garlic clove, and 3/4 cup of water season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Carefully remove and discard the garlic clove. Fluff with a fork. Cover to keep warm.

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced poblano pepper in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat.

To the pot of cooked couscous, add the cooked poblano pepper, chopped olives and roasted peppers, and a drizzle of olive oil stir to combine. Taste, then season with salt and pepper if desired. Serve the finished couscous topped with the cooked chicken. Drizzle with the spicy sour cream. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Wash and dry the fresh produce. Peel 2 cloves of garlic. Roughly chop 1 clove. Using the flat side of your knife, smash the remaining clove once. Roughly chop the olives and roasted peppers. Combine in a bowl. Cut out and discard the stem, ribs, and seeds of the poblano pepper medium dice. Thoroughly wash your hands immediately after handling. In a bowl, combine the sour cream, hot sauce, and 2 tablespoons of water. Taste, then season with salt and pepper if desired.

Pat the chicken dry with paper towels season with salt, pepper, and the oregano. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl and cover with foil to keep warm.

Meanwhile, in a medium pot, combine the couscous, smashed garlic clove, and 3/4 cup of water season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Carefully remove and discard the garlic clove. Fluff with a fork. Cover to keep warm.

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced poblano pepper in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat.

To the pot of cooked couscous, add the cooked poblano pepper, chopped olives and roasted peppers, and a drizzle of olive oil stir to combine. Taste, then season with salt and pepper if desired. Serve the finished couscous topped with the cooked chicken. Drizzle with the spicy sour cream. Enjoy!


Related Video

This is a great recipe. I follow it to a T. I used to serve it in my cafe and it was a hit there too. I'm surprised there are no recent re¿iews.

I followed the recipe exactly except that I used high quality canned chicken. It was delicious. When I take my lunch to work I am going to put this salad in romaine leaves and wrap them up. (I really liked the currants.)

This salad was quick and easy to make and is delightfully refreshing. Perfect for summer! I used the juice of 1/2 of an orange, used dried cranberries instead of currants, used only a teaspoon of dried dill, and used leftover roasted chicken from a camping trip! I think I'll use more oj next time for more tang.

This dish didn't suit my palate at all. The combination of red wine vinegar and orange juice with couscous cooked in chicken broth just plain seemed like bad chemistry. It didn't taste bad but it didn't sit well with me. I won't make it again.

I liked this recipe. I didn't have enough oj from my orange for the exact amount. That might be whyit wasn't so overpowering. Dill scares me, a little of it goes a long way. This came out perfect.

This recipe was great! We are going through a heat wave now and I wanted a quick light recipe to use some left over smoked turkey. I didn't have any red wine vinegar and substituted sherry vinegar instead. I used a little less freshly squeezed Valencia orange juice than is called for, and used dry dill. I mixed this all up ahead of time and left it to chill for a few hours before dinner. Next time plan to try Israel couscous for fun.

We're having a heatwave in the South of France right now and this "cool" salad was just the right thing to serve to my guests. As couscous is a staple of the Mediterranean diet, I am quite familiar with it and prepared it a little differently than suggested, using cold chicken broth and in a 1:1 ratio. As I didn't have an dried currants, I too, substituted craisins (which I bring back from the States as they don't exist here. yet!) I also didn't have any fresh dill so I used it frozen and it came out just fine. All in all, a great dish Iɽ recommend.

Excellent summertime lunch! Light in flavor, low in fat (29% by my count) and very filling. The orange flavor is a bit strong but I liked it - my oranges weren't particularly sweet so it worked well. I substituted 2 ozs. canned tuna meat per person for the chicken, since I don't eat any meat, which worked amazingly (and surprisingly!) well, and added some minced fresh chili peppers for zing. Will definitely be making again, and frequently!

I loved this recipe. I've made it a few times now and I usually don't put in so much of the grated orange peel. I also used dried cranberries and it was wonderful.

I made this on a whim, and wasn't impressed the oj totally overpowered the dish and the salad tasted more like dessert, but next time I'll sub the oj and giv it another try.

My husband and I love this recipe. It's simple to make and refreshing, with a slight sweetness to it. I don't bother squeezing fresh orange juice, but use store bought instead. I also substitute dried cranberries for the dried currants and use whole wheat couscous to make it an even healthier dish. It's a great way to use up your leftover roast chicken.

I thought this was very good. I had to do a lot of substituting, as my main goals were to use leftover roasted chicken and not have to go the grocery store for ingredients! Couscous was tomato basil flavored and still worked well. Did not have currents or green onions. Use chopped shallots and dried apricots instead. Also, I added the dressing to the chicken, instead of vice versa. This way I could control the amount of the dressing, which was very intense w/the vinegar, but once added to dish, mellowed out and complimented everything very well. Also used dried dill. Very easy to assemble. Will make again for sure.

This is fabulous for a luncheon. I did however make some adjustments. I made the recipe X 3 and held back 1/3 cup of the red wine vinegar. I added about 4 tbsp honey. I also did not put all the sauce in the cous cous it seemed it would make it too loose. I used the rest to marniate the cooked chicken in before I added to cous cous. I used orange flavored dried cranberries instead of currants. Will certainly make a again

i found the orange taste totally overwhelming in this dish. The rest of it is fresh and delicious: dill, currents, etc. Might try replacing some of the OJ with vegetable broth or chicken broth to make it more savory than fruity.

We really love this recipe! It's perfect for a lite summer lunch. I used the large Isreali couscous, and added extra oj.

I just didn't like it. My husband thought it was ok, next time Iɽ use more chicken and less nivegar. But I don't think there will be a next time.

This salad is great. It's very light, has intriguing flavors and has a pretty presentation when served on a bed of red leaf lettuce. Next time I will add roasted pine nuts for crunch and nutty flavor.

Delicious luncheon fare. Easy to prepare and always impresses due to its interesting combination of flavors.

Love this recipe! It's so simple and is a wonderfully light and tasty summer salad. I too used Crassins and wouldn't make it any other way.

I served this recipe to our Bunco club last Friday and got rave reviews. In doubling the recipe, I would add more chicken, currants (I used Craisins dried cranberries), and green onions, or alternatively cook less couscous. I found that the doubled recipe served about 12 as the principal dish in a buffet setting.

Wonderful and light. I used dried cranberries because that is what I had - delightful. I used lots of fresh dill from my gardent. I suspect this would also be good with basil. I will try that when basil is in season and let you know.

This is a great, tasty recipe. Even those in your circle of friends who claim not to like cous-cous will have a difficult time resisting this dish. This is moist, full of flavor, and totally satisfying.

Delicious summer salad. I used lemon juice instead of orange dried cranberries instead of currants and a whole bunch of dill and was very happy with the results. I plan to make this for our office's summer picnic next week and I predict that it will be a big hit!

This is a very good side dish. The orange juice- olive oil dressing brings a lot of flavor to the usually bland couscous. I didn't have fresh dill and used just a small amount of dried -- also used diced apricot


Ingredients

  • #Salad#
  • Olive oil – 1 tablespoon. (It should be divided).
  • Chopped yellow bell pepper – 1 cup.
  • Water – 1 1/2 cups.
  • Salt – 3/4 teaspoon.
  • Finely chopped zucchini – 1/2 cup.
  • Uncooked couscous – 1 cup.
  • Chopped mushrooms – 1/2 cup.
  • Freshly ground black pepper – 1/8 teaspoon.
  • Skinless, boneless rotisserie chicken – 1 1/2 cups. (It should be chopped).
  • Finley chopped fresh mint – 3 tablespoons.
  • Carrot – 1/2 cup. (They should be diagonally cut and the thickness must be 1/8 inch.
  • Dried currants – 3 tablespoons.
  • Thinly sliced green onions – 1/4 cup.
  • #Dressing#
  • Fresh lemon juice – 3 tablespoons.
  • Plain low-fat yogurt – 1 cup.
  • White wine vinegar – 1 tablespoon.
  • Honey – 1 tablespoon.

Mediterranean Couscous Salad

I love to add some kind of complex carby starch to my salads. Not only does it add some great flavor and chew, but it also bulks up any salad and makes them feel like a real hearty meal rather than just a side. I love this salad because the couscous really soaks up the flavor of the dressing, meaning it’s delicious to pack up for lunch the next day!

Loaded with fresh tomato, cucumber, red onion, and Kalamata olives, this salad will have you coming back for more time and time again. So let’s get into this easy, fresh salad that will be on your table in under 30 minutes!


  • 2 large handfuls couscous
  • 1 lemon, juice only
  • 3 oranges, 2 juice only, 1 left whole
  • couple glugs fruity olive oil
  • salt and freshly ground black pepper
  • handful chicken meat from a leftover organic roast chicken
  • handful chopped fresh chives
  • handful fresh basil leaves, more if you fancy
  • handful pea shoots

Put the couscous in a bowl and pour over some boiling water (it should cover the grains by a couple of centimetres or so). Leave for about 15 minutes, until the couscous has absorbed the liquid.

In a separate mixing bowl, whisk together the lemon juice and the orange juice with the olive oil and season well with salt and freshly ground black pepper, adding more olive oil if desired. Pour the dressing over the cooked couscous and let it soak the dressing up for about 10 minutes.

Meanwhile, peel the remaining orange by cutting the ends off, placing it on a chopping board and cutting down the sides with a sharp knife to remove the skin and pith. Cut the orange into good-sized chunks. Add the orange chunks, chicken and herbs to the couscous and mix gently. Don't over-mix it's about a lightness of touch.

Divide the pea shoots between two plates or shallow dishes and then gently top each with the chicken couscous salad.


  • 1 ½ teaspoons dried thyme
  • 1 ½ teaspoons ground cumin
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 4 large boneless, skinless chicken thighs (about 1 1/4 pounds), trimmed
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 medium onion, halved and sliced
  • 1 cup Israeli couscous
  • 2 cloves garlic, minced
  • 4 cups very thinly sliced kale
  • 2 cups reduced-sodium chicken broth

Combine thyme, cumin, salt and pepper in a small bowl. Sprinkle both sides of chicken with half of the spice mixture.

Heat 1 tablespoon oil in a large, heavy skillet, such as cast-iron, over medium-high heat. Add chicken and cook until golden brown, 2 to 3 minutes per side. Transfer to a plate.

Add the remaining 1 tablespoon oil and onion to the pan cook, stirring frequently, until beginning to soften, 2 to 4 minutes. Stir in couscous and garlic cook, stirring frequently, until the couscous is lightly toasted, 1 to 2 minutes. Add kale and the remaining spice mixture cook, stirring, until the kale begins to wilt, 1 to 2 minutes.

Pour in broth and any accumulated juice from the chicken, then nestle the chicken into the couscous. Reduce the heat to medium-low, cover and cook until the chicken is cooked through and the couscous is tender, 10 to 12 minutes.


BROWSE:

ABOUT:

Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.



Comments:

  1. Arashitaur

    I don’t understand what’s the matter, but my current 2 pictures were loaded. (((And finally you liked it! :)

  2. Seabrook

    This excellent thought has to be purposely

  3. Augustus

    Yes, you said that correctly

  4. Dalrajas

    It is true! The idea of ??good support.



Write a message