Chicken couscous salad

Chicken Couscous Salad

I have consumed far too much funeral food as of late. Sadly, there have been multiple occasions over the last few weeks to provide funeral food and my will power has not been the best. Not only did I make a lot of it, I ate a lot of it and funeral food is seldom slenderizing. Just yesterday, I ate half a pan of blond brownies I was taking to a friend. A few days before that it was a tub of Blue Moon cheese spread (yes, you want the recipe – here it is). Oh, and add to that the bacon cheeseburger on a pretzel bun King Daddy and I just had to try at Wendy’s and the leftover fried chicken from my beloved Publix that we fed the inmates with last week (yes, actual inmates who work for us for free at the Community Resource Center).

So I am going to have to do some penance. I am going to have to pretend it’s Lent right now and give up something – like fattening food. I have already stocked the refrigerator with hummus and carrot sticks. I have homemade granola. And I am making chicken couscous salad because it’s good for me and I actually like it. Even King Daddy will eat it and he is not a salad kind of guy.

Chicken couscous salad
Prep time: 
Total time: 
Serves: 2
  • 1 5.4-ounce box of couscous, prepared according to the package directions
  • 1 cooked chicken breast, shredded
  • 1 small cucumber, skin and seeds removed, and diced
  • ½ orange pepper, seeded and diced
  • Half a container of cherry tomatoes, halved
  • ¼ cup toasted pine nuts
  • 2 teaspoons minced fresh parsley
  • 1 teaspoon minced fresh mint
  • ⅓ cup diced Monterey Jack cheese
  • ¼ cup extra virgin olive oil
  • Juice from one lemon
  • Salt and pepper to taste
  1. Combine everything in a mixing bowl. Taste and add more lemon juice if you think the salad needs more acidity.






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