Mediterranean Chicken and Couscous Salad


by: KrazyKiwi

When you have healthy recipes like this, you look forward to every meal, every bite is a pleasure. You can rest assured that your taste buds will be satisfied and your body will be suitably nourished. The beautifully blended mix of herbs, vegetables and succulent chicken, create a mouth-watering dish that can be enjoyed for lunch or dinner.


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serves: 8

4 chicken breast fillets, butterflied

200 g eggplant; cut slices

4 ripe tomatoes

1 white onion, quartered

1 zucchini, halved lengthwise

30 ml olive oil

2 sprigs of rosemary

leaves fresh tarragon

2 cloves chopped garlic

400 g couscous

500 ml chicken stock

1 unwaxed lemon, juice and zest

salt, to taste

pepper, to taste

Nutrition Facts
Mediterranean Chicken and Couscous Salad

Servings Per Recipe: 8

Amount per Serving

Calories: 268

  • Total Fat: 4.7 g
  •     Saturated Fat: 0.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 1.8 mg
  • Sodium: 97.1 mg
  • Total Carbs: 47 g
  •     Dietary Fiber: 4.5 g
  •     Sugars: 4.7 g
  • Protein: 9.2 g

how is this calculated?

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1.   In a baking pan, lay chicken breasts, eggplant, tomato, onions, zucchini, chopped garlic, and rosemary. Toss with olive oil, and season with salt and pepper.

2.  Roast in a pre-heated oven at 180°C/360F for about 12 minutes or until juices run clear.

3.  Remove out of the oven, tent with aluminum foil and allow to rest for 10 minutes.

4.  In a small stockpot, bring chicken stock to a boil.

5.  Add in couscous, give it a quick stir, and cover. Turn off the heat and let stand to cook for 5 minutes.

6.  While the couscous is cooking, chop chicken and all roasted vegetables into bite-sized pieces.

7.  Fluff the cooked couscous with a meat fork and toss in the chopped chicken and vegetables together with the cooking juices.

8.  Fold in the lemon juice, zest, and chopped herbs.

9.  Season with salt and pepper if needed.

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