Chicken and pistachio couscous salad

By Healthyfood– Source



November 26, 2021

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Ready in 15 minutes, this couscous salad uses sumac and preserved lemons to deliver an authentic Middle Eastern flavour.


  • 1¼ cups pearl couscous (see tips)
  • 2 cups shredded cooked skinless chicken
  • 1 cup shredded carrot
  • ¹⁄³ cup roasted capsicum strips in brine, drained, chopped
  • ½ cup fresh coriander
  • 1 red onion, halved, thinly sliced
  • 1 long green chilli, thinly sliced
  • 2oz baby rocket leaves
  • ½ cup low-fat plain yoghurt
  • 2 tablespoons reduced-fat hummus
  • 2 preserved lemons, rind only, finely chopped
  • 2 tablespoons pistachio kernels, finely chopped
  • sumac, to sprinkle (see tips)


1. Cook couscous in a medium saucepan of boiling water for 8 minutes, or until tender. Drain couscous and refresh under cold water. Transfer to a large bowl.

2. Add the chicken, the carrot, capsicum, coriander, onion, the chilli and rocket; toss ingredients to combine.

3. Whisk the yoghurt, hummus and 1 tablespoon of water in a small jug. Spoon couscous salad onto serving plates and drizzle with the hummus dressing. Top with the preserved lemon and pistachio. Sprinkle with sumac.


HFG tip

Pearl couscous – also known as Israeli couscous – is made from semolina and can be used in place of pasta

You can find sumac in the spice aisle in most supermarkets or order it online.



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