Rosemary Chicken Couscous Salad

Rosemary Chicken Couscous Salad

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Shayna 0

"This is a wonderful summer salad. Fresh herbs keep the salad light, while the chicken and feta cheese make it hearty enough to serve for a main meal. Use as a side dish by omitting the chicken and adding chopped artichoke hearts. The salad also works wonderfully with grilled salmon or chicken."
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45 m servings 645 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 645 kcal
  • 32%
  • Fat:
  • 38.8 g
  • 60%
  • Carbs:
  • 44g
  • 14%
  • Protein:
  • 29.4 g
  • 59%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 792 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

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  1. Place chicken stock in a saucepan and bring to a boil over medium-high heat. Stir in couscous. Remove pan from the heat; cover, and let stand for 5 minutes. Fluff couscous with a fork. Cool for 10 minutes.
  2. Meanwhile, make the dressing by combining the olive oil, lemon juice, and vinegar in the bowl of a blender or food processor; mix on low until mixture thickens. Stir in rosemary. Season to taste with salt and pepper.
  3. Combine the chicken, cucumber, sun-dried tomatoes, and olives in a large bowl. Stir in the couscous, Feta cheese, and parsley. Season to taste with salt and pepper. Toss the salad with half the dressing. Taste, and add more dressing as desired, or, if making the salad in advance, add additional dressing just before serving.


  1. 63 Ratings

Most helpful positive review

This was a delicious recipe! Great combination of flavors - I was tempted to leave out the olives but I'm glad I added them - the kalamata's added a delicious, subtle taste. To make it a littl...

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Least positive

This was a delicious recipe! Great combination of flavors - I was tempted to leave out the olives but I'm glad I added them - the kalamata's added a delicious, subtle taste. To make it a littl...

This is an interesting, tasty recipe; I'm so glad I tried it! I made it last night because the ingredient mix was not a familiar taste combination to me. Also, I wanted to make enough to share w...

Great for a summer meal. Friends loved it and asked for the recipe. I would cut down on the vinegar next time though.

Great refreshing salad! I did make a few changes though...didn't have sun-dried tomatoes so used roasted red and yellow peppers. Also, this recipe makes WAY too much dressing. It had a good f...

This was just awesome! I made it as written since this was my first cooking experience with couscous and my first time with a Mediterranean style dish. I will make this often, but I will defin...


Really delicious. I only used about 3/4 of the salad dressing and there could be less olive oil, and I didn't use white balsamic. I added dried cranberries as well as the sun dried tomatoes beca...

I would recommend using less olive oil. Nice served hot. Leftovers great in a pita or tortilla wrap.

Like another reviewer I also wish I could give this 3.5 stars. I followed the recipe exactly as written. If I make this again I will use basil or oregano in place of the rosemary. Also I would a...

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