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Photo of Chicken and couscous salad by WW

Chicken and couscous salad

5 - 6
PersonalPoints™ per serving
Total Time
20 min
15 min
5 min
Couscous is popular in Middle Eastern, African and Moroccan cuisine and is a good alternative to rice.


Chicken stock

½ cup(s), (125ml)

Dry couscous

65 g, (1/3 cup)

Green beans

75 g, trimmed, cut diagonally into thirds

No added sugar orange juice

2 tsp

Olive oil

1 tsp

Skinless chicken breast, baked or roasted

100 g, shredded

Black olives, drained

20 g, (kalamata), quartered lengthways

Cherry tomatoes

8 individual, halved


20 g


  1. Bring chicken stock to the boil in a small saucepan. Add couscous and beans. Stir, cover and turn off the heat. Allow couscous to stand for 5 minutes or until liquid is absorbed. Uncover and drizzle with juice and oil. Fluff with a fork to separate the grains. Cool to room temperature.
  2. Serve couscous mixture topped with chicken, olives, tomato and rocket.


TIP: Divide couscous mixture between 2 airtight containers at the end of Step 1 and top with chicken, olives, tomato and rocket. Seal and refrigerate until lunch time.