Easy and Vibrant Chicken Couscous Salad Recipe

Easy Chicken Couscous Salad is as bright and sunny as summer itself and will surely be the hit of your next get-together! Fluffy couscous, tender chicken, crunchy almonds, sweet red grapes, and a tangy lemon honey dressing combine for a vibrant medley of flavor and textures.

Chicken Couscous Salad in gray bowl with serving spoon with bowl of sliced almonds, whole grapes and lemon wedges.

Why This Recipe is a Keeper!

This Chicken Couscous Salad recipe is one I’ve been making for clients for as long as I’ve been a personal chef. A couple of clients practically lived on it–especially in the summer!

Quick-cooking couscous serves as the perfect fluffy base for this visually stunning main course salad. Tender chicken baked in a sweet and savory honey mustard combination co-stars. Fresh red grapes add jewel-like color and crunchy almonds introduce nutty depth. The zesty lemon honey dressing ties everything together with a refreshing tang.

This Chicken Couscous Salad recipe:

Make ahead! Can be made ahead and holds very well in the refrigerator, even with the dressing.
Perfect for a crowd! Makes a big batch!.
Easy! No complicated cooking techniques!

Here’s how to make it!

Chicken Couscous Salad in gray bowl with serving spoon.

How to Make Chicken Couscous Salad:

Recipe Ingredients:

Here’s everything you’ll need to make this Chicken Couscous Salad recipe. The exact quantities are on the recipe card below.

Ingredients for Chicken Couscous Salad in glass bowls.

Ingredient Notes and Substitutions:

Chicken Breasts: I prefer boneless skinless chicken breasts for this Couscous Chicken Salad, but boneless skinless chicken thighs will also work. However, expect a more dominant chicken flavor. Always use the best quality chicken you can afford–preferably a natural, antibiotic-free brand.
Olive Oil: I use a decent extra-virgin olive oil like California Olive Ranch.
Dijon Mustard: Use a good Dijon mustard. I’ve tried numerous brands, but you can’t go wrong with the widely available Grey Poupon.
Couscous: Couscous is a form of pasta made from semolina and water. Like pasta, it’s neutral flavor makes it the perfect base for many flavors. For a gluten-free option, quinoa works well in place of the couscous. You can also use Israeli couscous.
Turmeric: Adds vibrant color.
Lemon Juice: Fresh lemon juice makes a big difference in this salad. Avoid reconstituted, bottled lemon juice.
Almonds: For the aesthetic, I prefer sliced almonds in this Chicken Couscous Salad, but slivered almonds will work. If all you have are whole almonds, I recommend coarsely chopping them.
Scallions: Adds a delicate oniony flavor. Red or yellow onion would be overpowering.

Step-By-Step Instructions:

Gather and prep all the ingredients.
Preheat the oven to 350 degrees.
Line a rimmed baking sheet with parchment paper.
In a small bowl, combine the honey, mustard, olive oil, salt, and black pepper to taste in a small bowl.
Place the chicken on the parchment-lined baking sheet.
Pour the honey, mustard, and oil combination over the chicken. Turn the chicken to coat thoroughly.
Bake for 22 to 25 minutes or until the chicken is cooked to at least 165 degrees. Baste the chicken once during baking with the honey-mustard combination.
Let the chicken cool, then cut the chicken breasts into small, thin strips. Refrigerate until needed.

Four uncooked chicken breast halves on parchment paper lined rimmed baking sheet with honey mustard combination poured over them.

Four cooked chicken breast halves on parchment paper lined rimmed baking sheet.

Pieces of cooked white meat chicken in glass bowl.

Combine the boiling water, turmeric, olive oil, salt, and black pepper to taste in a heatproof bowl.

Water with seasoning in glass bowl for the couscous,

Stir in the couscous, cover and let stand for 10 to 15 minutes.
Fluff with a fork. Let cool.

Uncooked couscous added to water and seasonings in glass bowl.

Uncooked couscous added to water and seasonings in glass bowl being stirred with white mixing spoon.

Cooked cousous in glass bowl being fluffed with white mixing spoon.

Combine all the ingredients for the dressing. Adjust to taste with lemon juice, honey, salt, and black pepper.

Dressing for Chicken Couscous Salad in glass bowl.

Place the chicken and couscous in a large mixing bowl.
Add the scallions, carrot, grapes, almonds, and parsley and stir.
Add approximately half the dressing, reserving the remainder to serve on the side.

Ingredients for Chicken Couscous Salad in glass bowl before being combined.

Ingredients for Chicken Couscous Salad in glass bowl after being combined.

Transfer to a serving bowl.
Garnish with a few more sliced almonds and chopped parsley.

Chef Tip:

When I made this Chicken Couscous Salad for clients, it was intended to last them for several days. So, I only added about a half-cup of the dressing and left the remainder for them to add as they desired. I didn’t dress the entire salad because the almonds would soften. A small amount of dressing flavored the couscous and kept it moist.

Recipe FAQs:

How far ahead can this Chicken Couscous Salad be made?

Although this couscous chicken salad lasts for several days in the refrigerator, making it a day ahead will yield the best results. You can leave the dressing off if you plan to serve it the next day.

What’s a good gluten-free substitute for couscous?

For a gluten-free option, use quinoa in place of the couscous.

Storage:

Keep refrigerated. Any leftovers will be fine for up to five days.

Serve this Chicken Couscous Salad with:

More great main course salad recipes with chicken you’ll love!

Get all my main course salad recipes at Dinner Salads – From A Chef’s Kitchen.

Chicken Couscous Salad

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Why This Recipe is a Keeper!