Chicken and couscous salad

Chicken and couscous salad


99 people made this

About this recipe: This makes a healthy, colourful and filling lunch, served on top of lettuce.

Christian Booher

Serves: 6 

  • 175g (6 oz) couscous
  • 1 (500g) container chicken stock
  • 120ml (4 fl oz) dry white wine
  • 1 dessertspoon olive oil
  • 1 lime, juiced
  • 1 1/2 teaspoons ground cumin
  • 1 clove garlic, minced
  • 450g (16 oz) skinless, boneless chicken breast fillets - diced
  • 1 green pepper, cut into large pieces
  • 1 red pepper, cut into large pieces
  • 1 yellow pepper, cut into large pieces
  • 4 spring onions, chopped
  • 30g (1 oz) pitted black olives

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Prepare couscous according to package directions, using chicken stock for liquid. Drain and set aside.
  2. In a large frying pan combine the wine, oil, half the 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.
  3. Remove chicken from frying pan and mix in a large bowl with remaining lime juice, remaining 1/2 teaspoon cumin, green pepper, red pepper, yellow pepper, spring onion and couscous. Garnish with a few black olives per serving.

Recently viewed

Reviews (5)


liked this as a light lunch, quicker to prepare than stated! - 04 Feb 2012


Tried it and it was delicious - 14 Jul 2011


very delicious meal, and I like it - 02 Oct 2014

Write a review

Click on stars to rate