Chicken cous cous

    10 min

    Great for a healthy alternative to sandwiches for lunch or as part of an evening meal using up leftover chicken.


    County Donegal, Ireland
    15 people made this

    Serves: 1 

    • 100ml chicken stock
    • 75g couscous
    • 1 tomato, diced
    • 1 handful cubed cucumber
    • 1 handful finely chopped fresh parsley
    • 1 handful chopped spring onion
    • 1 tablespoon lemon juice
    • 1 clove garlic, grated
    • 1 teaspoon olive oil
    • 1 portion leftover breaded chicken

    Prep:10min  ›  Ready in:10min 

    1. Make up the chicken stock using a Knorr® stockpot and boiling water.
    2. Add the stock to the couscous in a bowl and cover with clingfilm for 5 minutes.
    3. Prepare the veggies as you wait.
    4. In another bowl mix the lemon juice, garlic and oil.
    5. Fluff up the couscous with a fork then add it to the bowl with the lemon and oil mixture.
    6. Add in the veggies and parsley and mix up.
    7. Top with the leftover chicken - see my recipe for spicy breaded chicken pieces.


    If not being eaten immediately, allow the couscous to cool before adding the chicken.

    See it on my blog

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    Reviews in English (2)


    I didn't add the tomato, garlic, parsley or lemon juice just because i was making this from memory, but it was amazing. really really lovely. We also added sweetcorn and used veg stock rather than chicken stock, a very versatile meal. Just chuck in what you have! I will 100% be cooking again!x  -  10 Jul 2015


    Tried this at home tonight and absolutely loved it. I cooked a chicken breast with some seasoning and cut it up so the salad was slightly warm and it was beautiful.  -  25 Nov 2014  (Review from Allrecipes AU | NZ)