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Moroccan Chicken & Couscous Salad
Golden raisins add delightful bursts of sweetness to this lightly curried couscous that will sweep you away with the perfect balance of exotic spice and homey simplicity.Tip: If you want brighter color from your peas, search blanching instructions and use that process to lightly cook the peas before adding.
3 cups low-sodium chicken broth
1 1/2 cups couscous
1 Tbsp. chopped fresh parsley
1/2 tsp. thyme
2 Tbsp. lemon juice
2 Tbsp. olive oil
1 tsp. curry powder
1/4 tsp. pepper
1/8 tsp. crushed red pepper
2 cups snow peas
1 1/2 cups diced, cooked chicken
3/4 cups thinly sliced scallion
1/2 cup chopped bell pepper
2 Tbsp. golden raisins
1/4 cup toasted, sliced almonds
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Moroccan Chicken & Couscous Salad

Moroccan Chicken & Couscous Salad

Moroccan Chicken & Couscous Salad
Two Stars Guiding Stars
  • Servings:4 (444 g)
  • Prep Time:15 minutes
  • Cook Time:0 minutes
1. Bring chicken broth to a boil in a medium-size saucepan.  Stir in couscous, parsley, and thyme. Remove pan from heat, cover, and let stand until broth is absorbed (5 minutes).
2. Whisk together lemon juice, oil, curry powder, pepper, and crushed red pepper. Add cooked couscous and toss to coat.
3. Toss in snow peas, chicken, scallions, bell pepper, and raisins. Serve garnished with almonds.