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Mediterranean Chicken and Couscous Salad

Prep time: 10 minutes

Cook time (for couscous): 5-10 minutes

Recipe makes: 6 servings

What you need:

  • 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
  • 1/4 c. parsley
  • 2 cloves garlic
  • 1/4 c. kalamata olives
  • 1-1/2 c. cooked chicken breast
  • 2 tbs. capers

Equipment and supplies:

  • Medium saucepan with lid
  • Knife and cutting board
  • Large mixing bowl

What to do:

  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.

Nutritional analysis (per serving):

  • 340 calories
  • 21g protein
  • 7g fat
  • 1g sat. fat
  • 51g carbohydrate
  • 8g fiber
  • 30mg cholesterol
  • 180mg sodium
  • 2g sugars

Serves: 6

Serving size:1/2 to 3/4 cup

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Note: All information is for educational purposes only. For specific medical advice, diagnoses, and treatment, consult your doctor.

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