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Chicken Salad with Couscous

I like to use up leftover roast chicken in this simple and healthy chicken salad.

Serves 2


2 large handfuls couscous

1 lemon, juice only

Couple glugs of olive oil

Salt and freshly ground black pepper

The leftover chicken meat from a roast chicken or two chicken breasts shredded

Handful of chopped fresh chives

Handful of fresh basil leaves

2 handfuls of peas


Put the couscous in a bowl and pour over some boiling water (it should cover the grains by a couple of centimetres or so). Leave for about 15 minutes, until the couscous has absorbed the liquid.

In a separate mixing bowl, whisk together the lemon juice with the olive oil and season well with salt and freshly ground black pepper, adding more olive oil if desired. Pour the dressing over the cooked couscous and let it soak the dressing up for about 10 minutes.

Cook the peas. Boil (2-3 minutes - use the minimum amount of water needed, and don't add salt, as they'll toughen up). Steam (1-2 minutes).

Meanwhile, chop the chicken and herbs and when the peas are cooked add to the couscous and mix gently before serving.

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