Cool Couscous Salad

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  • Level: Easy
  • Total: 40 min
  • Prep: 30 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
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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


  1. Make the couscous according to the directions. Uncover and fluff with a fork. Transfer the couscous to a large bowl and let cool.
  2. To the couscous, add the artichoke quarters, cherry tomatoes, scallion, chickpeas, cucumber and mint.
  3. 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.
  4. 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.