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Couscous Salad With Chicken

Couscous from heaven


Chicken couscous salad

The biblical manna from heaven apparently was a resin from tamarisk or bdellium trees, sap from an ash tree or, even worse, de...


  • Serves two people, generously
  • 100g couscous
  • a handful of raisins
  • 2 cloves of garlic
  • ½ stock cube
  • 100ml water
  • 3tbsp olive oil plus extra for dressing
  • a quarter of roast chicken or as much as you like, torn or sliced
  • 1 large red pepper, sliced
  • a few cos or romaine lettuce leaves, finely shredded
  • 2 spring onions, finely chopped
  • ½ jalapeno or green thai chilli pepper
  • a small bunch of coriander
  • a few sprigs of mint
  • a handful of almond flakes
  • 2tbsp sherry or balsamic vinegar
  • a little lemon juice

Couscous salad ingredients

Place dry couscous in a bowl with the raisins and halved cloves of garlic. Mix the water with stock cube, add the oil, bring to the boil and immediately pour over the couscous. Cover the bowl with cling film and leave for 15-20 minutes, while you prepare the other ingredients.

Chop or slice all the herbs, salads and the chicken, as above. Toast the almond flakes until coloured and fragrant. Put the red pepper slices in a skillet with a drop of oil and fry briefly, tossing them about. When they are only just softened, place them in a large bowl, add the spring onions, the vinegar and the chicken.

Preparing chicken salad

Remove the cling film from the couscous, pick out the garlic and fluff the couscous a little with a fork. Add it to the peppers and chicken plus the rest of the ingredients: mint and coriander, shredded lettuce, almonds, an extra drizzle of oil and a squeeze of lemon. Check for seasoning.

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