• 4servings
  • 40minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, C
MineralsSelenium, Natrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 (10-ounce) box instant couscous

  2. 6 ounces marinated artichoke heart quarters - drain and reserve liquid

  3. 1 cup halved cherry tomatoes

  4. 3 scallions , thinly sliced on a diagonal

  5. 1 (15-ounce) can chickpeas, drained and rinsed

  6. 1 large cucumber, peeled, seeded and cut into large dice

  7. 1/2 cup loosely packed mint leaves, roughly torn

  8. 1 store bought roast chicken

  9. 1 lemon, juiced

  10. 1/2 cup extra-virgin olive oil

  11. Salt and freshly ground black pepper

  12. Pinch cayenne pepper

Instructions Jump to Ingredients ↑

  1. Make the couscous according to the directions. Uncover and fluff with a fork. Transfer the couscous to a large bowl and let cool.

  2. To the couscous, add the artichoke quarters, cherry tomatoes , scallion, chickpeas , cucumber and mint.

  3. Remove the breasts from the roast chicken - reserve the rest of the chicken for another use. Remove skin and cut the breasts into small pieces. Add the chicken to the couscous.

  4. In a small bowl, whisk together the reserved lemon juice , olive oil and the reserved artichoke liquid. Season with salt, pepper, and a little cayenne pepper , to taste. Pour this dressing over the couscous mixture and toss lightly to combine.


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