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Chicken (or Turkey) Couscous Salad with Grapes, Oranges and Cashews

Couscous salad
  • 4 ServingsServings


  • 1 1/2 cup chicken stock
  • 1 cup Israeli style couscous
  • 3/4 cup broken cashews
  • 1 pound cooked chicken or turkey chopped into 1/2-inch pieces
  • 1 cup red seedless grapes, cut in half
  • 2 navel oranges
  • 1/2 cup chopped red onion
  • 1/4 cup chopped fresh parsley, preferably flat leaf
  • 6 tablespoon extra virgin olive oil
  • 1/4 cup orange juice
  • 1/4 cup lemon juice
  • Salt and freshly ground black pepper, to taste


Preheat the oven or toaster oven to 400 degrees. Bring the stock to a boil and stir in the couscous. Cover the pan, reduce the heat and simmer for 8-9 minutes or until the couscous is tender and the liquid has been absorbed. Remove from the heat and let stand for 5 minutes. Spoon into a bowl. Spread the cashews on a baking sheet and toast in the oven for about 5–8 minutes or until they are fragrant and lightly browned. Add the chicken or turkey, grapes and nuts to the couscous. Peel the oranges, cut them into thick slices and trim the white pith from around the edges. Cut the oranges into segments and add to the bowl. Add the red onion and parsley. Toss ingredients gently. Combine the olive oil, orange juice and lemon juice, whisk vigorously and pour over the salad. Toss the ingredients and season to taste with salt and pepper.