Cool Couscous Salad

Recipe courtesy Sandra Lee

Show: Semi-Homemade Cooking with Sandra LeeEpisode: Ocean Breeze

Rated: 4 stars out of 5Rate itRead users' reviews (52)

RECIPE
COMMENTS & REVIEWS(52)

Cook Time:
10 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 10 min
Total:: 40 min

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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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Comments & Reviews

recipe Cool Couscous Salad
Gabby Sandy, UT 10-10-2009
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Sooo tasty!
Rated: 5 stars out of 5

I love this recipe! It's such a quick and easy dish for family parties. I usually like to throw in more vegetables than the... recipe calls for because more vegetables never hurt anyone and it makes the dish more flavorful with every bite! Thanks for this delicious salad Sandra!Read more
recipe Cool Couscous Salad
Chir Phoenix, AZ 07-21-2009
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Make a day ahead if possible
Rated: 5 stars out of 5

The marinade for this is spectacular. The first night I had this, I thought it was good. The next day, it was incredible! I... modified this recipe quite a bit only because I didn't have all the ingredients, but that's the great thing about this recipe is that it is so versatile. I left out the chicken to make it vegetarian friendly, cut back the lemon since the artichoke marinade is already tart, and reduced oil to 1/4 cup (and I think you can still cut it back more), used orzo instead of coucous, and parsely instead of mint. My cucumber was really bitter (regular cuke) so I had to dig them all out. I'm sure it'd be even better and fresher tasting with good cucumbers in there. If you like artichokes, I recommend doubling the amount. For me, there wasn't nearly enough in there. Love this recipe. You can make all sorts of easy & delicious variations with it. Read more
recipe Cool Couscous Salad
Ruth Cerritos, CA 07-12-2009
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Delicious and versatile
Rated: 5 stars out of 5

I made a few adjustments. I did not use chicken. I did not use mint as I was going to have a lot left over and didn't want... the mint to overtake the leftover taste. I added it with each serving. I used whole wheat couscous. Since I didn't have an 11 oz. box, I guessed at the amount of couscous needed. It was delicious. I also took another reviewers suggestion and added feta but sprinkled it on as it was served. I gave this 5 stars because in addition to being so tasty, it is very versatile, easy and COOL!Read more
recipe Cool Couscous Salad
Maria Mount Holly, NJ 07-08-2009
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RECIPE CLARIFICATION
Rated: 5 stars out of 5

FYI SANDRA ONLY USED JUICE OF HALF A LEMON. THAT SHOULD REDUCE TARTNESS.
recipe Cool Couscous Salad
Bridget Lancaster, SC 05-18-2009
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great
Rated: 5 stars out of 5

I think it is a great salad, ann my kids love it. I leave out the mint.
recipe Cool Couscous Salad
Debbie Lyle, WA 04-12-2009
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Mexican variation
Rated: 4 stars out of 5

We're not crazy about mint so I substituted cilantro. Then used chili powder, cumin, garlic, and guava nectar (or sugar) for... a little sweeter fruity taste. My lemon was very tart. Wish I had read the reviews about the oil because I also thought I could have cut the oil. A recipe with lots of possibilities. Will make it again.Read more