Chicken Couscous Salad

  • Yield: servings


Mediteranean chicken couscous salad with minted yogurt dip
1package (10 ounces) plain couscous
3cups rotisserie chicken breast cut into 1/2 inch pieces
3cups coarsely chopped arugula
8-- cherry tomatoes halved or quartered
1/2cup pine nuts slightly toasted
1/2cup dried cranberries
1/2cup canned sweet corn (drained)
1cup packed fresh cilantro leaves, finely chopped
1/3cup grated asiago cheese
2teaspoons powdered cumin
2tablespoons olive oil
2tablespoons lemon juice
-- Salt, pepper
2cups plain whole milk yogurt
1/4-- fresh mint leaves chopped finely
2cloves garlic finely chopped
1tablespoon lemon juice
Salt, pepper to taste


First make chicken couscous salad.

Prepare couscous according to package directions.
Transfer couscous in a large bowl. Add 2 TBS olive oil. Fluff with fork.
Add to couscous, chicken, cherry tomatoes, pine nuts, cranberries, drained sweet corn, cumin, lemon juice, cilantro, arugula. Salt and pepper to taste

To make Minted yogurt:

Stir in yogurt the mint, garlic, lemon juice.

-Salt, pepper to taste

Cover. Refrigerate.

Before serving, sprinkle the chicken couscous salad with the asiago cheese. serve with the yogurt dip on the side.