Couscous Salad With Chicken And Chopped Vegetables Recipe

Posted on
Karry Hosford

The Kitchen (The home of Delicious Arabic Food) invites you to try Couscous Salad with Chicken and Chopped Vegetables Recipe recipe. Enjoy the Arabic cuisine and learn how to make Couscous Salad with Chicken and Chopped Vegetables Recipe.

Store-bought rotisserie chicken saves time in the kitchen, while a tangy-sweet dressing tossed with crispy vegetables and couscous cranks out the sophisticated flavor in this simple chicken dish.

Yield: 4 servings (serving size: 1 1/2 cups)


1 1/2 cups water
1 tablespoon olive oil, divided
3/4 teaspoon salt
1 cup uncooked couscous
1 cup chopped yellow bell pepper
1/2 cup finely chopped zucchini
1/2 cup chopped mushrooms
1 1/2 cups chopped skinless, boneless rotisserie chicken
1/2 cup (1/8-inch-thick) diagonally cut carrot
1/4 cup thinly sliced green onions
3 tablespoons dried currants
3 tablespoons finely chopped fresh mint
1/8 teaspoon freshly ground black pepper

1 cup plain low-fat yogurt
3 tablespoons fresh lemon juice
1 tablespoon honey
1 tablespoon white wine vinegar


To prepare salad, bring water, 1 teaspoon oil, and salt to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Place in a large bowl; cool to room temperature.

Heat a large nonstick skillet over medium-high heat. Add remaining oil to pan. Add the bell pepper, zucchini, and mushrooms; sauté 4 minutes or until bell pepper is tender. Add bell pepper mixture, chicken, carrot, onions, currants, mint, and black pepper to couscous; toss gently to combine.

To prepare dressing, combine yogurt and remaining ingredients, stirring with a whisk. Drizzle over couscous mixture, tossing gently to combine.


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Nutritional Information

Amount per serving
Calories: 368
Calories from fat: 20%
Fat: 8g
Saturated fat: 2.1g
Monounsaturated fat: 4g
Polyunsaturated fat: 1.2g
Protein: 24.1g
Carbohydrate: 49.4g
Fiber: 4.3g
Cholesterol: 46mg
Iron: 1.8mg
Sodium: 540mg
Calcium: 148mg

Carla Fitzgerald Williams, Cooking Light
JUNE 2004

happy cooking.

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