Grape, Chicken & Pearl Couscous Salad

Prep Time
Cook Time
Ready In

"From one of our national supermarkets."

Original recipe yields 4 servings


  • Serving Size: 1 (271.7 g)
  • Calories 587.3
  • Total Fat - 35.2 g
  • Saturated Fat - 11.7 g
  • Cholesterol - 68.7 mg
  • Sodium - 329.2 mg
  • Total Carbohydrate - 47.8 g
  • Dietary Fiber - 6.4 g
  • Sugars - 2.7 g
  • Protein - 22.6 g
  • Calcium - 217.6 mg
  • Iron - 2.8 mg
  • Vitamin C - 28.7 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Cook couscous in a saucepan of salted boiling water for 5 to 6 minutes or until tender.

Step 2

Refresh under cold running water and then drain.

Step 3

Meanwhile, heat 1 teaspoon of the oil in a non-stick frying pan over medium heat.

Step 4

Sprinkle chicken with cumin and season with salt and pepper and cook for 4 minutes each side or until golden brown and cooked through and then transfer to a plate, cover with foil and set aside to cool.

Step 5

Coarsely shred the chicken and place in a bowl with the couscous, celery and celery leaves, grapes, walnut and feta.

Step 6

Whisk lemon juice and remaining oil in bowl and season with salt and pepper and drizzle over the salad and toss to combine.

Step 7

Serve sprinkled with lemon zest.

Tips & Variations

No special items needed.


1 Reviews


A great summer salad! I did change this a little bit by using only the grapes I had, which happened to be red, skipped the nuts and used asiago cheese, otherwise made as directed. I think this is a great salad that is easily adaptable to what is in the fridge. Thanks for sharing!


review by:
(19 Jun 2021)