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  • 1 1/2 cups plain couscous
  • 1 1/2 cups boiling water
  • 1/4 cup extra-virgin olive oil
  • 1/3 cup balsamic vinegar
  • 3 medium garlic cloves, crushed
  • 2 cups shredded rotisserie chicken
  • 2 cups chopped fresh tomatoes or cherry tomatoes, cut into halves
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh mint
  • 2 cups thinly sliced (chiffonade) romaine lettuce


  1. Place couscous in a large boil. Pour boiling water over top. Cover and let stand until water is absorbed.
  2. Combine vinegar, oil and garlic. Whisk well.
  3. Add remaining ingredients to couscous. Add vinegar mixture. Stir well to combine.


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The recipe was originally published as Couscous and Chicken Salad on

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