Temporary Visitor Restrictions

Because the number of influenza cases has significantly increased throughout the region, children age 12 and under may not visit patients effective Wednesday, January 8. This applies to all Wake Forest Baptist inpatient locations and will remain in effect until the number of flu cases decreases significantly.
Learn More.

Mediterranean Chicken and Couscous Salad

Mediterranean Chicken and Couscous Salad

Nutritional label

Prep time: 10 minutes

Cook time (for couscous): 5-10 minutes

Recipe makes: 6 servings

  • 2 c. couscous (whole-wheat, if possible)
  • 2 c. low-sodium chicken or vegetable stock
  • Juice of 2 lemons
  • 1/8 c. olive oil
  • 1 tsp. black pepper
  • 1/4 c. parsley
  • 2 cloves garlic
  • 1/4 c. kalamata olives
  • 11/2 c. cooked chicken breast
  • 2 tbs. capers
Equipment and supplies:
  • Medium saucepan with lid
  • Knife and cutting board
  • Large mixing bowl
  1. Bring chicken stock to a boil in a medium saucepan. Stir in couscous, place lid on the pan, remove it from the heat, and allow it to sit for 5-10 minutes while you make the dressing.
  2. Mince the garlic and finely chop the parsley. Dice the chicken breast and chop the olives.
  3. In a large mixing bowl whisk together lemon juice, olive oil, pepper, parsley, and garlic. Stir in olives, chicken, and capers.
  4. Using a fork, fluff up the couscous to loosen it a bit before adding it to the dressing mixture. Gently toss the salad until the couscous is well coated in the dressing. Serve.

Reviewed by: Meredith Parkinson, RD