Couscous Chicken Salad

This was supposed to be a quick meal of chicken salad and couscous, but after reading a yummy looking recipe on the back of the couscous box, we decided to give it a try. We didn't use the avocado and added snow peas to the original recipe. It's a nice, light meal that could be served as a side. And this is the first of our posts that I (jessi) have taken the picture :)


  • 1 - 8 oz. box couscous (mediterranean style if you can find it)
  • 2 cups water
  • 1 tsp olive oil
  • 10-15 snow peas
  • 1 tbsp olive oil
  • 1 clove minced garlic
  • juice from 2 limes
  • 2 tbsp fresh basil (or 1.5 tsp dry basil)
  • 3 tbsp olive oil
  • 1 cup fresh mandarin oranges, cut into pieces (about 2-3)
  • 2 cups diced rotisserie chicken
  • 1/4 cup carrot, sliced thin
  • 1 peeled, diced avocado (we didn't have one so omitted it)
  • 2 tbsp chopped fresh parsley
  • Tabasco sauce to taste
  • Salt, to taste
  • Pepper, to taste


  1. Boil the water and add the couscous and 1 tsp olive oil. Cover and let sit for 5 minutes.
  2. Meanwhile, saute the snow peas in a skillet with 1 tbsp. olive oil and the garlic.
  3. Fluff gently with a fork and let cool. Add the snow peas and other remaining ingredients, mix well and serve.


grace said...

couscous is so fun--i love its texture in the mouth. beautiful salad--i'd enjoy every bite, from the mandarin oranges all the way to the snow peas. :)

Unknown said...

Ummm...this looks super good. I wonder if I could make it ahead and pack it for lunch. A sandwich gets a little old at school everyday...

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