Cool Couscous Salad

Total Time:
40 min
Prep:
30 min
Cook:
10 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 (10-ounce) box instant couscous
  • 6 ounces marinated artichoke heart quarters - drain and reserve liquid
  • 1 cup halved cherry tomatoes
  • 3 scallions, thinly sliced on a diagonal
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 large cucumber, peeled, seeded and cut into large dice
  • 1/2 cup loosely packed mint leaves, roughly torn
  • 1 store bought roast chicken
  • 1 lemon, juiced
  • 1/2 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • Pinch cayenne pepper
Directions

Make the couscous according to the directions. Uncover and fluff with a fork. Transfer the couscous to a large bowl and let cool.

To the couscous, add the artichoke quarters, cherry tomatoes, scallion, chickpeas, cucumber and mint.

Remove the breasts from the roast chicken - reserve the rest of the chicken for another use. Remove skin and cut the breasts into small pieces. Add the chicken to the couscous.

In a small bowl, whisk together the reserved lemon juice, olive oil and the reserved artichoke liquid. Season with salt, pepper, and a little cayenne pepper, to taste. Pour this dressing over the couscous mixture and toss lightly to combine.


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