Chicken & Couscous Salad

Chicken & Couscous Salad
  • Prep: 15
  • Cook: 25 mins
  • Serves: 6


  • 250g butternut pumpkin, peeled and cut into 1cm cubes
  • 1 Spanish onion, cut into thin wedges
  • Olive oil spray
  • 1 cup cous cous, 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 and halved
  • 1 lemon, juiced
  • 1 tbsp extra-virgin olive oil
  • Salt and pepper


  1. Preheat oven to 220°C. Place the pumpkin and onion on a lined baking tray and spray with olive oil. Roast for 20 minutes or until browned. Remove and cool.
  2. Pour the boiling water into a large bowl. Add the couscous, stir, cover and stand for 5 minutes. Fluff with a fork and cool.
  3. Combine the remaining ingredients in a large bowl. Add the pumpkin, onion and couscous and season. Toss gently to combine.




Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.