SSM Cardinal Glennon Children's Medical Center

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Mediterranean Chicken and Couscous Salad

Nutritional label

Prep time: 10 minutes

Cook time (for couscous): 5-10 minutes

Recipe makes: 6 servings

  • 2 c. couscous (whole-wheat, if possible)
  • 2 c. low-sodium chicken or vegetable stock
  • Juice of 2 lemons
  • 1/8 c. olive oil
  • 1 tsp. black pepper
  • ¼ c. parsley
  • 2 cloves garlic
  • ¼ c. kalamata olives
  • 1½ c. cooked chicken breast
  • 2 tbs. capers
Equipment and supplies:
  • Medium saucepan with lid
  • Knife and cutting board
  • Large mixing bowl
  1. Bring chicken stock to a boil in a medium saucepan. Stir in couscous, place lid on the pan, remove it from the heat, and allow it to sit for 5-10 minutes while you make the dressing.
  2. Mince the garlic and finely chop the parsley. Dice the chicken breast and chop the olives.
  3. In a large mixing bowl whisk together lemon juice, olive oil, pepper, parsley, and garlic. Stir in olives, chicken, and capers.
  4. Using a fork, fluff up the couscous to loosen it a bit before adding it to the dressing mixture. Gently toss the salad until the couscous is well coated in the dressing. Serve.
Date reviewed: November 2015

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