Chicken, Couscous, and Fig Salad With Toasted Almonds

“Middle Eastern flavors”
1hr 5mins

Ingredients Nutrition


  1. Add the couscous to a bowl; add in the boiling water and ½ teaspoon salt; stir once.
  2. Cover tightly and let stand 10-15 minutes or until water is absorbed and couscous is tender.
  3. In a small bowl, whisk the olive oil, lemon juice, garlic, lemon zest, ½ teaspoon salt, and black pepper until blended.
  4. When the couscous is ready, turn the bowl over onto a large deep platter and break the couscous apart with a chopstick or handle of a wooden spoon; allow to cool slightly.
  5. Add the chicken, romaine, figs, diced tomatoes, diced cucumber, parsley, mint, and dill to the couscous.
  6. Top with the dressing; gently toss the ingredients together, using your fingers to separate the grains of couscous if necessary; toss until well combined.
  7. Clean the rim of the platter if necessary; arrange the tomato wedges and cucumber slices around the edges of the salad.
  8. Heat the almonds in a small skillet over med-low heat, stirring, about 5 minutes or until toasted.
  9. Sprinkle the almonds on top; serve at room temperature.

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