Hearty, wholesome, and filling a good salad can be just as comforting as any main dish.. That’s exactly what this couscous chicken salad does! It’s light, fresh, and packed with delicious textures and flavors.

I first made this dish on a busy weeknight when I needed something quick but satisfying. The fluffy couscous, tender chicken, crisp veggies, and tangy dressing all came together beautifully, and I’ve been hooked ever since.

Whether you’re planning your weekly lunches or need a simple dinner, this recipe is perfect. Plus, it’s easy to customize, so you can make it your own.

What’s Inside This Recipe?

Ingredients for Couscous Chicken Salad

Let’s gather everything we need for this colorful, flavor-packed salad. The ingredients are simple, but each one adds to the dish’s vibrant taste.

1 cup couscous (quick-cooking works best)
1 cup chicken broth (or water, for cooking the couscous)
2 cups cooked, shredded or diced chicken (rotisserie chicken works great!)
1 cup cherry tomatoes, halved
1 cup cucumber, diced (I like using English cucumbers for their crunch)
1/2 cup red onion, thinly sliced
1/3 cup kalamata olives, sliced (optional but so flavorful)
1/3 cup crumbled feta cheese
1/4 cup fresh parsley, chopped

For the dressing

3 tablespoons olive oil
2 tablespoons lemon juice (freshly squeezed for the best flavor)
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon dried oregano
Salt and pepper to taste

You’ll also need a medium saucepan for the couscous and a large mixing bowl to assemble the salad. Once you’ve got everything ready, we’ll start putting it all together!

How to Make Couscous Chicken Salad

This couscous chicken salad is easy to make, and I’ll walk you through each step so you’re set up for success.

Step 1: Cook the couscous

Bring the chicken broth (or water) to a boil in a medium saucepan. Once it’s boiling, stir in the couscous, cover the pot, and remove it from the heat. Let it sit for about 5 minutes so the couscous can absorb the liquid. Then fluff it with a fork and let it cool while you prepare the other ingredients.

Step 2: Prepare the dressing

In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, and oregano. Add a pinch of salt and pepper to taste. If you’re using a jar, you can shake the dressing to mix it—super easy! Set it aside for now.

Step 3: Combine the salad ingredients

In a large mixing bowl, add the cooked couscous, shredded chicken, cherry tomatoes, cucumber, red onion, olives (if using), and feta cheese. Gently toss everything together to combine.

Step 4: Add the dressing

Pour the dressing over the salad and toss again until everything is evenly coated. Be sure to taste and adjust the seasoning with more salt and pepper if needed.

Step 5: Garnish and serve

Sprinkle the chopped parsley on top for a fresh pop of color and flavor. Serve the salad immediately or chill it in the fridge for a cold, refreshing option. It’s wonderful either way!

Recipe Variations and Customization Ideas

One of the best things about this couscous chicken salad is how flexible it is. Here are a few fun ways to make it your own:

Vegetarian version: Skip the chicken and add chickpeas instead. They’re protein-packed and pair perfectly with the other ingredients.
Gluten-free option: Swap the couscous for quinoa. It cooks up just as quickly and has a similar texture.
Keto-friendly twist: Replace the couscous with cauliflower rice to keep it low-carb. Roast the cauliflower first for extra flavor.
Kid-friendly adjustments: Leave out the olives and red onion if your little ones aren’t fans, and add in some diced bell peppers for sweetness.

If you have leftovers, store them in an airtight container in the fridge for up to three days. This salad makes an excellent meal prep option, you’ll look forward to it all week!

Frequently Asked Questions About Couscous Chicken Salad

What type of couscous should I use?

I recommend quick-cooking couscous for this recipe because it’s so convenient. You can also use whole wheat or pearl couscous if you prefer, but keep in mind that pearl couscous will take a bit longer to cook.

Can I make this salad ahead of time?

Absolutely! This salad holds up well in the fridge, making it a great make-ahead option. I suggest adding the dressing just before serving to keep the flavors fresh.

What can I use instead of feta cheese?

If you’re not a fan of feta, you can try crumbled goat cheese or even shredded Parmesan. Both work beautifully and bring a creamy, salty touch.

How do I cook the chicken for this recipe?

If you don’t have cooked chicken on hand, you can quickly cook some chicken breasts or thighs. Season them with salt, pepper, and a little olive oil, then bake, grill, or sauté until fully cooked. Shred or dice once cooled.

Can I serve this salad warm?

Yes! While I love it cold, you can serve it slightly warm if that’s your preference. Just toss the warm couscous and chicken with the other ingredients and dressing for a cozy spin on the dish.

Try This Easy Couscous Chicken Salad Today!

This couscous chicken salad is everything you want in a meal, fresh, flavorful, and perfect for busy days. I know you’ll love how simple it is to make and how versatile the recipe can be.

Whether you’re enjoying it as a quick lunch, packing it for a picnic, or serving it for dinner, it’s sure to be a hit.

If you try this recipe, I’d love to hear how it turns out! Leave a comment below or rate the recipe to let me know your thoughts. Don’t forget to share your creations on social media and tag me—I can’t wait to see your beautiful salads!

Looking for more quick and easy meal ideas? Try my Mediterranean Chickpea Salad for another fresh and satisfying option. Happy cooking!