Cucumber, Tomato and Chicken Couscous Salad

Prep Time:
Cook Time:
Serves: 6

This light and healthy salad uses both Mediterranean and Middle Eastern flavours and makes a perfect packed lunch.


1 lb (0.5 kg) boneless, skinless chicken breasts
1 tbsp (15 mL) oil
lemon pepper and poultry seasonings, to taste
1/2 cups (125 mL) fat-free chicken stock
1 cups (250 mL) fat-free chicken stock
1 cup (250 mL) couscous
1/4 tsp (1.25 mL) turmeric
2 tbsp (30 mL) fresh (packed) cilantro leaves, chopped
1 cup (250 mL) cucumber, cubed
1 cup (250 mL) tomato (seeded and cubed)
1/2 cup (125 mL) currants


1/2 tsp (2.5 mL) ground coriander
1/2 tsp (2.5 mL) cardamom powder
1/2 tsp (2.5 mL) cumin
2/3 cup (170 mL) non-fat plain yogurt


1 Sprinkle chicken breast with lemon pepper and poultry seasoning. Brown chicken breast for 3-5 minutes per side. Lower heat to simmer. Add ½ cup of chicken broth, cover pan and poach, turning chicken once during cooking.
2 In a separate small pot, bring 1 cup chicken stock to boil and stir in couscous, remove from heat. Put uncovered in refrigerator. Cut cooked chicken into cubes and set aside. Chop cilantro leaves roughly.
3 Make dressing by whisking together yogurt, ground coriander, cumin and cardamom powder. Mix cucumbers, tomatoes, chicken and currants into cooled couscous and toss with dressing. Serve on a bed of lettuce.