Chicken and Couscous Salad


  • 1-¼  cup fat-free, less sodium Chicken Broth
  • 1 (5.7 oz) box uncooked Couscous
  • 1-½cups grilled tender Chicken (#260456)
  • 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 Tbsp Pine Nuts, toasted (#361410)


  • ¼ cup White Wine Vinegar
  • 1-½ Tbsp Extra Virgin Olive Oil (#280390)
  • 1 tsp Ground Cumin (#450413)
  • ½ tsp Salt (#110610)
  • 1/8 tsp freshly ground Black Pepper (#450435)
  • 1 Garlic Clove, minced (#340051)


  1. 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. 
  2. Spoon couscous into a large bowl; cool slightly.  Add chicken, onions, radishes, cucumber, parsley, and pine nuts; toss gently to combine.
  3. To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk.  Drizzle dressing over salad; toss to combine.

Note: 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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