Couscous Chicken Salad

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“This recipe comes from "Simply Classic" by The Junior League of Seattle. It is great for hot summer days, fix it in the morning and dinner is ready whenever you are. I double the amount of currants called for and sometimes leave out the chicken, it is equally good with or without it. It says it serves 6, but I find it serves much more than that, it makes a large amount! The one hour cooking time is for the minimum chill time.”
READY IN:
1hr 45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Simmer chicken in stock in a large skillet until cooked through, 15 to 20 minutes.
  2. Remove chicken from skillet and set aside.
  3. Strain stock and return to skillet.
  4. Bring stock to a boil and stir in couscous slowly.
  5. Mix well, cover and remove from heat.
  6. Let stand until all of the stock is absorbed, about 15 minutes.
  7. Fluff with a fork and spread out on a baking sheet to cool.
  8. Once cool, remove to a large bowl.
  9. Remove chicken from bone and cut up into small pieces.
  10. Add to bowl with couscous.
  11. Mix in tomato, green onions, garbanzo beans, red pepper, currants and parsley.
  12. Dressing: Blend lemon juice, oil, garlic, cumin, curry powder and Tabasco in a small bowl and season to taste with salt and pepper.
  13. Mix dressing with couscous mixture and toss well.
  14. Refrigerate before serving, one hour up to one day.
  15. Sprinkle with toasted pine nuts just before serving.

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