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Chicken Vegetable Couscous Salad

A delicious salad that is great for lunch or a side dish at dinner.  The chicken and fresh vegetables get a nice flavor with the addition of the Olive Oil and Vinegar Salad Dressing.


Prep Time: 10 minutes

Cook Time: 25 minutes

Servings: 6-8


-          1 cup couscous

-          1 ½ cups low-sodium chicken broth

-          ¼ cup Newman’s Own Olive Oil & Vinegar Salad Dressing

-          1 Tbsp fresh lemon juice

-          ½ tsp minced garlic

-          Fresh ground pepper
-    1/4 tsp salt

-          1 ½ to 2 cups cooked chicken, diced

-          ½ cup thawed, frozen peas

-          ½ cup green onion, thinly sliced

-          ½ cup red bell pepper, diced

-          ½ cup English cucumber, diced

-          ¼ cup fresh flat-leaf parsley, finely chopped

-          3 Tbsp fresh basil, finely chopped

-          3 Tbsp parmesan cheese, grated

-          Zest of half a lemon


Bring the 1 ½ cups of low-sodium chicken broth to a boil.  After bring to a boil remove from the heat and add the 1 cup of couscous.  Cover and let set 5 to 10 minutes.

In a small bowl, whisk together the olive oil & vinegar salad dressing, lemon juice, garlic, ¼ tsp salt, and a couple grinds of pepper and blend well.

In a large bowl combine the chicken, peas, green onion, red bell pepper, cucumber, parsley, basil, parmesan cheese, and lemon zest. 
Mix together the couscous, vegetable and chicken mix, and salad dressing mix together and stir until well combine.