Couscous and Chicken Salad

Kitchen Tested
  • Yield 8 servings

A great end-of-summer dish that uses fresh herbs, summer tomatoes, and shredded rotisserie chicken.

Couscous with Chicken Salad
Mark Boughton/styling: Teresa Blackburn

You can use Italian dressing in place of the oil and vinegar. Toss in any vegetables you like.


1 1/2 cups plain couscous
1 1/2 cups boiling water
1/4 cup extra-virgin olive oil
1/3 cup balsamic vinegar
3 medium garlic cloves, crushed
2 cups shredded rotisserie chicken
2 cups chopped fresh tomatoes or cherry tomatoes, cut into halves
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint
2 cups thinly sliced (chiffonade) romaine lettuce


  1. Place couscous in a large boil. Pour boiling water over top. Cover and let stand until water is absorbed.
  2. Combine vinegar, oil and garlic. Whisk well.
  3. Add remaining ingredients to couscous. Add vinegar mixture. Stir well to combine.




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