Coucous Salad

If you are bored with the regular old green or Cesar salad, and want to try something a bit more ethnically diverse, have a crack at this.  Easy to put together and your only effort is to find where to get some couscous, which nowadays shouldn’t be an issue at all – you can also substitute the couscous with some Bulgar wheat (soaked); but the couscous is lighter on the stomach.


About 40 minutes



Good for:

  • An exotic appetizer or salad option
  • A light and jam packed healthy dish


  • 1 ¼ cups fat-free, less-sodium chicken broth
  • 1 (5.7-ounce) box uncooked couscous
  • 1 ½ cups cubed cooked chicken (about 6 ounces)
  • ½ cup thinly sliced green onions
  • ½ cup diced radishes (about 3 large)
  • ½ cup chopped seeded peeled cucumber
  • ¼ cup chopped fresh flat-leaf parsley
  • 2 tablespoons pine nuts, toasted

For the dressing:

  • ¼  cup white wine vinegar
  • 1 ½  tbsp extra virgin olive oil
  • 1 tspn ground cumin
  • ½  tspn salt
  • 1/8 tspn freshly ground black pepper
  • 1 garlic clove, minced

Kitchen things you’ll need:

  • Large bowl
  • Medium saucepan
  • Knife and cutting board
  • Toaster oven or a skillet for the pine nuts

Making it:

  • To prepare salad, bring broth to a boil in a medium saucepan; gradually stir in couscous.
  • Remove from heat, cover and let stand 5 minutes.
  • Fluff with a fork then spoon the couscous into a large bowl; cool slightly.
  • Add chicken, onions, radishes, cucumber, parsley, and pine nuts and toss gently to combine.
  • To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Then drizzle dressing over salad and toss to combine.


  • Try adding feta cheese and cherry tomatoes to the salad as well.
  • Try the dressing for other salads, will add some really great flavour.
  • Also try adding some pomegranate beads for an extra sweet crunch.
  • You can toast nuts quickly in a dry skillet over medium-high heat. Stir frequently, and as soon as they become fragrant, remove the nuts from the pan.

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