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Chicken couscous salad

1 serves of vegetables in each serve

Preparation time: 15 minutes

Cooking time: 25 minutes

Serves: 6

1 serve of vegetables per serve

Diet and Allergies:


Preparation time: 15 minutes

Cooking time: 25 minutes

Serves: 6

1 serve of vegetables per serve

Diet and Allergies:



250g butternut pumpkin, peeled & cut into 1cm cubes
1 Spanish onion, cut into thin wedges
Olive oil spray
1 cup couscous, preferably wholemeal
1 cup boiling water
500g leftover cooked chicken or skinless BBQ chicken, chopped
1 cup coriander and/or mint, chopped
1 cup baby spinach leaves
2 tbsp pepitas
1 cup fresh cherries, deseeded & halved
1 lemon, juiced
1 tbsp olive oil
Salt & pepper


Step 1

Preheat oven to 220°C.

Step 2

Toss the pumpkin and onion in a small amount of olive oil and place on a lined baking tray.

Step 3

Roast for 20 minutes or until browned.  Remove and cool.

Step 4

Pour the boiling water into a large bowl.  Add the couscous, stir, cover and stand for 5 minutes.  Fluff with a fork and cool.

Step 5

Combine the chicken, herbs, spinach, pepitas, cherries, lemon juice and extra olive oil in a large bowl.

Step 6

Add the pumpkin, onion and couscous and season.  Toss gently to combine.

Ingredient swaps:

  • You could replace the chicken with roasted chick peas for a vegetarian option. 
  • If you don’t have cherries, you can use dried cranberries.  

Budget tips:

  • Couscous is an inexpensive grain to keep in the pantry. 
  • Bottled lemon juice can be used to save time and money. 

Reduce waste:

  • This is a good recipe for using up leftover cooked chicken. 
  • Leftover mint can be ‘dried’ in the microwave and used to flavour cooked peas or yoghurt for a savoury dip. 

Nutrition tips:

  • You can make this recipe gluten free by using quinoa or brown rice instead of couscous.
  • Pumpkin provides beta carotene. Beta carotene is important for normal vision. 

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