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Home > Recipes > Chicken couscous salad

Chicken couscous salad

(3)
Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 6
Dairy free
,
Nut free
  • 1 serve of vegetables per serving
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Ingredients

250g butternut pumpkin, peeled & cut into 1cm cubes
1 red onion, cut into thin wedges
Olive oil
1 cup couscous, preferably wholemeal
1 cup boiling water
500g leftover cooked chicken or skinless BBQ chicken, chopped
1 cup coriander and/or mint, chopped
1 cup baby spinach leaves
2 tbsp pepitas
1 cup fresh cherries, deseeded & halved
1 lemon, juiced
1 tbsp olive oil, extra
Salt & pepper

Savvy swaps

You can swap:

Chicken
Chickpeas
Pepitas
Sunflower seeds
Cherries
Dried cranberries

Tips

  • Wholegrains like wholemeal couscous and vegetables, seeds and fruit provide a fibre boost. Eating a diet high in fibre can help reduce your risk of bowel cancer. 
  • Pumpkin provides Vitamin C. Vitamin C supports your immune system. 
  • You can make this recipe gluten free by using quinoa or brown rice instead of couscous. Cook the quinoa or rice according to the packet instructions. 

  • Store left over stalks of mint in a jar of water on the bench. Make sure there are no leaves under water.  
  • Leftover turkey can be used instead of chicken for a post-Christmas salad. 
  • This is a good recipe for using up leftover cooked chicken. 

  • Bottled lemon juice can be used to save time and money. 
  • To save money try growing your own herbs, like coriander and mint, in the garden or in pots.  
  • Couscous is a low-cost grain to keep in the pantry.  

Method

Step 1
Preheat oven to 220°C.

Step 2
Toss the pumpkin and onion in a small amount of olive oil and place on a lined baking tray.

Step 3
Roast for 20 minutes or until browned.  Remove from the oven and cool.

Step 4
Pour the boiling water into a large bowl.  Add the couscous, stir, cover and stand for 5 minutes.

Step 5
Fluff with a fork and cool.

Step 6
Combine the chicken, herbs, spinach, pepitas, cherries, lemon juice and extra olive oil in a large bowl.

Step 7
Add the pumpkin, onion and couscous and season with salt and pepper.  Toss gently to combine.

Food safety tip: If you are taking leftovers for lunch, chicken needs to be kept cold so pack an ice brick.

Tips

  • Wholegrains like wholemeal couscous and vegetables, seeds and fruit provide a fibre boost. Eating a diet high in fibre can help reduce your risk of bowel cancer. 
  • Pumpkin provides Vitamin C. Vitamin C supports your immune system. 
  • You can make this recipe gluten free by using quinoa or brown rice instead of couscous. Cook the quinoa or rice according to the packet instructions. 

  • Store left over stalks of mint in a jar of water on the bench. Make sure there are no leaves under water.  
  • Leftover turkey can be used instead of chicken for a post-Christmas salad. 
  • This is a good recipe for using up leftover cooked chicken. 

  • Bottled lemon juice can be used to save time and money. 
  • To save money try growing your own herbs, like coriander and mint, in the garden or in pots.  
  • Couscous is a low-cost grain to keep in the pantry.  

Rating

3
(3)

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