Tasty Grape, chicken and pearl couscous salad Recipe

Stand-out this summer with a salad that is special enough for a healthy lunch or a fabulous addition to any barbecue.
Grape, chicken and pearl couscous salad
Prep Time : 0:30 | Cook Time : 0:10 | Total Time : 0:40 | Serving : 4 person.


  • 1 cup (200g) pearl couscous

  • 2 tbs olive oil

  • 4 x 120g Coles RSPCA Approved Chicken Breast Fillets

  • 2 teaspoons ground cumin

  • 1/2 bunch celery, yellow leaves reserved, thinly sliced diagonally

  • 1 cup (175g) white grapes, halved

  • 1 cup (190g) red grapes, halved

  • 1/3 cup (35g) walnuts, toasted, coarsely chopped

  • 100g reduced-fat feta, crumbled

  • 1 lemon, zested, juiced


  • Step 1

    Cook couscous in a saucepan of salted boiling water for 5-6 mins or until tender. Refresh under cold running water. Drain.

  • Step 2

    Meanwhile, heat 1 tsp of the oil in a non-stick frying pan over medium heat. Sprinkle chicken with cumin and season with salt and pepper. Cook for 4 mins each side or until golden brown and cooked through. Transfer to a plate. Cover with foil. Set aside to cool.

  • Step 3

    Coarsely shred the chicken. Place in a bowl with the couscous, celery and celery leaves, grapes, walnut and feta.

  • Step 4

    Whisk lemon juice and remaining oil in a bowl. Season with salt and pepper. Drizzle over salad and toss to combine. Serve sprinkled with lemon zest.

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