Couscous Salad with Rotisserie Chicken

A great summer dish. Using a rotisserie chicken gives the salad great flavor and makes it easy! But you can also use leftover deboned chicken or poached chicken. In Europe, the rotisserie chickens are small — I can get about 3 C. of chicken off of one chicken. In the States, I found the chickens to be much larger; there’s probably about 5-6 C. on one chicken.


Yield: 8 servings



  • 1 1/2 C. (375 ml) chicken broth or bouillon
  • 1 1/2 C. (10 oz./300 g) couscous
  • 1/4 C. (65 ml) fresh lemon juice
  • 1/4 C. (65 ml) olive oil
  • 1 t. grated lemon rind
  • 1/2 tsp. salt (if you don’t use bouillon)
  • 3 C. chopped cooked chicken (about 1 rotisserie chicken)
  • 1/4 C. chopped fresh basil
  • 1 C. (4 oz./100 g pkg). crumbled feta cheese
  • 2 C. cherry tomatoes halved



  • black olives
  • spinach leaves torn into pieces
  • chickpeas
  • artichokes
  • chopped green or red onion
  • diced cucumber
  • 1/4 C. chopped, fresh parsley



1. Heat broth to a boiling point; place couscous, lemon juice, and olive oil in a separate bowl. Pour boiling broth over it; cover and let stand 5 minutes.
2. Fluff couscous with fork; stir in remaining ingredients, including some of the optional ones. Serve warm or cold, or even at room temperature.


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