Couscous Chicken Salad

“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.”

Couscous Chicken Salad Recipe

  • Prep/Total Time: 25 min.
  • Yield: 9 Servings


  • 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 breast
  • 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


  • 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. Yield: 9 servings.

Nutritional Facts 1-1/2 cups equals 392 calories, 5 g fat (2 g saturated fat), 60 mg cholesterol, 914 mg sodium, 54 g carbohydrate, 4 g fiber, 33 g protein.

by Wendy Millington


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