Tangy Chicken, Tomato and Couscous Salad
Updated August 11, 2026
Andrew Bui for The New York Times. Food Stylist: Liberty Fennell.
- Ready In
- 30 min
- Rating
- Comments
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Ingredients
1 ½ pounds cherry tomatoes, halved (4 cups)
Salt and freshly ground black pepper
½ cup finely chopped fresh parsley
2 cups cooked chicken, finely chopped (about 8 ounces)
8 sun-dried tomato halves packed in olive oil, roughly chopped, plus ¼ cup olive oil from the jar (or more extra-virgin olive oil as needed)
½ cup roughly chopped dried fruit, such as pitted prunes, raisins, apricots or dates
¼ teaspoon ground cumin
⅛ teaspoon ground ginger 2 cups water
1 ½ cups couscous
1 tablespoon fresh lemon juice (from ½ lemon)
2 tablespoons capers, plus 2 to 3 teaspoons caper brine
Nutritional analysis per serving (4 to 6 servings)
49 grams carbs; 28 milligrams cholesterol; 371 calories; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 6 grams fiber; 637 milligrams sodium; 17 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, toss the cherry tomatoes with salt, pepper, parsley and 2 tablespoons of the olive oil reserved from the sundried tomato jar. Set aside.
- Step 2
Heat the remaining 2 tablespoons of sun-dried tomato oil in a large saucepan over medium. Add the chicken, sun-dried tomatoes, prunes, cumin and ginger and cook for 1 to 2 minutes, stirring frequently, until sizzling and fragrant. Add the water, bring to a boil over high heat and season the liquid with salt to taste. Stir in the couscous, cover, remove from heat and let stand for 5 minutes, until liquid is fully absorbed.
- Step 3
Fluff the couscous-chicken mixture with a fork and stir in the lemon juice, capers and caper brine. Spoon the warm couscous and chicken onto a platter and top with the marinated tomatoes.
Private Notes
Comments
Way too much couscous for the "salad" element which is just tomatoes; finely chopping chicken as directed rendered it almost undetectable; and the flavor was so muted as to be bland. If I make it again, will cut couscous by half, add arugula and possibly cucumber for crunch, will up seasonings and chopped fruit, add olives.
@Francine I agree. I added more spices (and some pine nuts) to the couscous when I saw the small amounts called for; used only a cup of couscous; next time will chop, not finely dice chicken. I added fresh corn kernels to the tomatoes and next time will add sliced Serranos as well. My husband perfected his serving tonight with Texas Pete!🤣 I think it was a great combination of flavors and was quick, a perfect weeknight recipe that a rotisserie chicken makes even easier! It will stay in our rotation for sure.
Take it in a different direction, sweet-savory, with sautéed fennel and maybe a carrot, and add fresh spinach just long enough to wilt at the end.
We were beyond disappointed in this recipe on many levels. Very bland and the various components didn't compliment.
I made this recipe this evening. My husband and I really enjoyed it. Based on others' comments, I used 1 c of couscous, which was more than ample. I also used shredded chicken breasts and I added some pistachio nuts (¼ c) that were in the freezer. I did not have dates so I also used dried apricots. Delicious!
I actually thought it was pretty much perfect. Used prunes, and the sweetness was amazing. Didn’t feel there was too much couscous- absorbed the flavors of the broth, and every bite was blissful. Will admit I may have been somewhat heavy on the cumin and ginger. I find it hard to use measurements like 1/4 and 1/8 teaspoon. Chicken in 1/2 inch pieces- couple of leftover breasts from the grill. Great recipe.