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Chicken and chickpea couscous salad recipe

Chicken and chickpea couscous salad recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken salad
  • Chicken pasta salad

Chicken is marinated in olive oil, lemon juice, honey and cumin, then cooked and served in a couscous salad with chickpeas, cucumber, avocado and fresh mint. I make this dish quite often in the summertime as everyone loves it!

1 person made this

IngredientsServes: 2

  • Marinade
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 1 tablespoon ground cumin
  • 2 cloves of garlic, chopped
  • 2 skinless, boneless chicken breasts
  • Salad
  • 250g couscous
  • 1 small cucumber, diced
  • 4 ripe tomatoes, chopped
  • 1 (400g) tin chickpeas, drained
  • 1 avocado - peeled, stoned and chopped
  • bunch fresh mint leaves, finely chopped
  • Dressing
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 1 tablespoon ground cumin
  • salt and freshly ground black pepper

MethodPrep:20min ›Cook:20min ›Extra time:1hr marinating › Ready in:1hr40min


  1. Whisk olive oil, lemon juice, honey, cumin and garlic together in a bowl. Arrange chicken breasts in a baking dish and pour marinade on top; cover dish with cling film and let chicken marinade in fridge for 1 hour.
  2. Preheat oven to 200 C / Gas 6.
  3. Bake the marinated chicken in preheated oven for 15 to 20 minutes, or until juices run clear, turning the chicken halfway through cooking time.
  4. Couscous salad:

  5. Prepare couscous in a large salad bowl according to packet instructions. Add cucumber, tomatoes, chickpeas, avocado and freshly chopped mint.
  6. Dressing:

  7. Mix olive oil, lemon juice, honey and cumin together in a bowl; season to taste with salt and ground black pepper. Pour over couscous salad and toss to coat.
  8. Slice cooked chicken into strips and arrange on top of couscous salad; serve.

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Reviews & ratingsAverage global rating:(5)

Recipe Summary

  • 1 ¾ pounds skinless, boneless chicken breast halves - cut into 1 inch pieces
  • 2 large onions, thinly sliced
  • ½ cup coarsely chopped dried apricots
  • ⅓ cup raisins
  • 1 ¼ cups low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 2 tablespoons lemon juice
  • 2 tablespoons all-purpose flour
  • 1 ½ teaspoons ground ginger
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • ½ teaspoon black pepper
  • ¼ teaspoon curry powder (Optional)
  • ⅛ teaspoon cayenne pepper (Optional)
  • 1 cup couscous
  • 1 cup boiling water

Place the chicken, onions, apricots, and raisins into a slow cooker. In a bowl, whisk together the chicken broth, tomato paste, lemon juice, flour, ginger, cumin, cinnamon, black pepper, curry powder, and cayenne. Pour the mixture over the chicken in the cooker. Cover, set the cooker to High, and cook 2 1/2 hours or set the cooker to Low and cook for 5 hours.

Place the couscous into a saucepan, stir in the boiling water, cover, and let stand until the water is absorbed and the couscous is tender, about 5 minutes. Fluff the pasta with a fork. Scoop onto plates, and serve with chicken tagine.

Italian chicken and couscous salad with chickpea soup

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Chunky basil pesto dip dressing

  • 50 g Parmesan cheese, crust removed and cut into cubes (3 cm)
  • 1 garlic clove
  • 40 g fresh basil leaves
  • 20 g fresh flat-leaf parsley, leaves only
  • 160 g raw cashews
  • 1 - 2 tbsp white wine vinegar, to taste
  • 110 g extra virgin olive oil
  • 100 g lemon juice (approx. 2 lemons)

Warm chicken salad and chickpea soup

  • 400 g pumpkin, peeled and cut into cubes (1 cm)
  • 550 g chicken breast fillet, cut into cubes (2 cm)
  • 160 g couscous, rinsed and drained
  • 150 g dried chickpeas
  • 1 - 1 ½ tbsp Vegetable stock paste (see Tips)
  • 2 brown onions (approx. 300 g), cut into quarters
  • 20 g olive oil
  • 2 carrots (approx. 240 g), cut into pieces
  • 3 - 4 garlic cloves
  • 200 g turnip, cut into pieces
  • 1100 g water
  • 60 g pine nuts or raw cashews, toasted
  • 150 - 200 g fresh baby spinach leaves
  • 2 tbsp pitted black olives or Kalamata olives, sliced
  • 1 Lebanese cucumber, peeled and cut into pieces
  • 250 g cherry tomatoes (1 punnet), cut into halves
  • 5 sprigs fresh flat-leaf parsley, leaves only
  • ½ tsp sea salt, to taste
  • 2 pinches ground black pepper, to taste

Couscous with Clementines, Chickpeas, Olives, and Dates

Bring broth to boil in small saucepan. Mix couscous, 1 teaspoon salt, and olive oil in medium bowl. Pour boiling broth over couscous mixture. Stir, then cover with plastic wrap. Let stand 15 minutes.

Step 2

Using vegetable peeler, remove peel (orange part only) of clementines chop peel. Remove any remaining pith from clementines and cut flesh into 1/4-inch pieces. Combine chopped peel and flesh in small bowl and set aside.

Step 3

Bring chickpeas with liquid to boil in saucepan. Reduce heat to medium and simmer until chickpeas are heated through, about 3 minutes. Drain chickpeas. Gently fluff couscous with fork. Add chickpeas, olives, dates, mint, and clementines. Stir to incorporate evenly. Season to taste with salt and pepper.

Step 4

To remove any remaining bitter white pith from clementine peel, lay the peel, orange side down, on a work surface and use a small sharp knife to cut off any pith.

How would you rate Couscous with Clementines, Chickpeas, Olives, and Dates?

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  • 1 cup quick-cooking couscous
  • 1/4 cup raisins
  • 1 1/4 cups boiling chicken or vegetable stock
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1 teaspoon salt
  • 1/2 red pepper, diced
  • 1 cup canned chickpeas, rinsed and drained
  • 2 tablespoons finely chopped flat-leaf parsley

Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from

Vegan Couscous Salad With Chickpeas

If you like couscous pilafs or couscous salads, you'll want to try this simple and easy homemade vegetarian recipe for couscous salad with chickpeas (garbanzo beans) and plenty of vegetables, including cucumber and red bell pepper in a light lemon, olive oil, and Dijon mustard vinaigrette. It's made from all vegetarian and vegan ingredients, and with less than 300 calories per serving, this couscous salad is also a low-calorie meal.

It's perfect for vegetarians and vegans since the chickpeas add a nice protein boost. If you aren't eating vegan, this couscous dish might be nice with a bit of Parmesan cheese on top or sprinkle it with a touch of nutritional yeast if you are eating vegan.

Though this recipe is vegetarian and vegan, it is not gluten-free since couscous contains wheat. If you'd like to try a gluten-free version, just use quinoa instead and adjust the cooking time for the quinoa.

This vegetarian couscous salad recipe courtesy of The Wheat Foods Council.

per serving per 100g
Energy 855 kJ 414 kJ
Protein 7.2 g 3.5 g
Fat, total 3.6 g 1.8 g
&mdash saturated 0.4 g 0.2 g
Carbohydrate 33.1 g 16 g
&mdash sugars 3.6 g 1.8 g
Sodium 270.9 mg 131.2 mg
Fibre 4.5 g 2.2 g

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Comments (3)

Hi Judy, thanks for your comment. Our recipes are designed to suit a range of different family sizes, which is why some will feed 1 or 2 people while others will feed 8 people! You might like to try typing 'serves 1' or 'serves 2' into the search box to filter the recipes to only those most suitable for you. For 'serves 2' recipes I'd suggest making the full amount, and saving half for lunch or dinner the next day - this will help cut down on time! Thanks, Gael
Posted on: 02 Aug 19

This recipe and others are for several people, I live on my own, I don’t like the idea of having to calculate ingredients to suit one person.
Judy Wolfe
Posted on: 31 Jul 19

This looks delicious and easy to put together - a great portable salad, but are 8 serves supposed to come from the meal pictured. Looks like one to me. Keen to try - has the lowest kilojoule count of many I've seen on the site. So much to choose from Teresa
Teresa Killeen
Posted on: 10 Jan 18

  • 4 cloves garlic, finely chopped
  • ¾ teaspoon salt, divided
  • ¼ cup lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon ground pepper
  • 1 pound boneless, skinless chicken breasts, trimmed, cut into 1-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • 1 large yellow onion, chopped
  • 1 14-ounce can no-salt-added diced tomatoes
  • 1 15-ounce can chickpeas, rinsed
  • ¼ cup chopped flat-leaf parsley

Mash garlic and 1/2 teaspoon salt on a cutting board with the back of a fork until a paste forms. Transfer to a medium bowl and whisk in lemon juice, cumin, paprika and pepper. Add chicken and stir to coat.

Heat oil in a large cast-iron skillet over medium-high heat. Add onion and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Using a slotted spoon, transfer the chicken to the pan (reserve the marinade) and cook, stirring occasionally, until opaque on the outside, about 4 minutes. Add tomatoes with their juice, chickpeas, the reserved marinade and the remaining 1/4 teaspoon salt. Reduce heat to medium and cook, stirring occasionally, until the chicken is cooked through, 5 to 7 minutes more. Serve sprinkled with parsley.


Finely chop white part of green onions. Slice green parts reserve for salad. Heat 1 tablespoon of the oil in medium saucepan on medium heat. Add white onion pieces cook and stir 5 minutes. Stir in stock and Seasoning. Bring to boil. Add couscous cover. Remove from heat. Let stand 5 minutes

Mix remaining 6 tablespoons oil, vinegar and 1/2 teaspoon of the salt in small bowl with wire whisk until well blended

Fluff couscous with fork spoon into large bowl. Add sliced green onions, chickpeas, carrots, dates, pine nuts and remaining 1/4 teaspoon salt toss lightly. Add vinaigrette toss again. Serve immediately or refrigerate until ready to serve. Garnish with chopped fresh cilantro, if desired


For the Berbere Spice Brown Butter:

Melt the butter in a medium saucepan over low heat, stirring occasionally. As foam rises to the top, skim and discard it. Continue cooking, without letting the butter brown, until no more foam appears. Add the onion, ginger, garlic, cinnamon stick, cardamom, fenugreek, cumin, oregano, turmeric and thyme, and continue cooking for 15 minutes, stirring occasionally, until the onion is lightly browned and aromatic.

Remove from the heat and set aside to infuse for 30 minutes. Strain through a fine mesh strainer lined with a cheesecloth.

Melt the mixture in a small saucepan set over medium-low heat. Add the berbere spice and stir to combine (can be stored refrigerated in an airtight container for up to 3 weeks).

For the chicken:

Preheat the oven to 400 F.

Using your fingers and starting at the neck of the chicken, gently separate the skin from the meat of the breasts, just enough to slide half of the berbere butter in between the skin and the breast.

Take half of all of the herbs and distribute them under the skin and inside the cavity of the chicken.

Rub the chicken all over with 1 tablespoon of the olive oil and season with half of the salt and pepper.

Place the chicken in a medium roasting pan and roast until the skin is golden-brown, juices from the thigh run clear when pricked with a knife, and the internal temperature of the thickest part of the thigh registers 165 F, 45-60 minutes.

Remove the bird from the oven and allow to rest at least 10 minutes before carving.

While the chicken is cooking, heat the remaining berbere butter in a medium Dutch oven set over medium heat. When the butter has melted, add the onion, garlic and remaining salt and pepper, and sauté until the onion is beginning to brown, about 10 minutes.

Add the remaining herbs, the chickpeas, olives, tomatoes, cumin, turmeric and red wine, and stir to combine. Decrease the heat to low, cover and cook for 20 minutes.

Add the couscous and the lemon zest and juice, and stir to combine. Remove from the heat, cover and set aside for 5-10 minutes, until the couscous is tender.

Heat the remaining 1 teaspoon olive oil in a small sauté pan set over medium heat. When the oil shimmers, add the chicken livers. Cook for 4-5 minutes, just until cooked through. Slice the liver and stir into the chickpea-couscous mixture.

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