Photo of Warm chicken and couscous salad by WW

Warm chicken and couscous salad

SmartPoints® value per serving
Total Time
20 min
10 min
10 min
Couscous is the base for this salad, inspired by the feasts of Northern Africa and the Middle East.


Pine nuts

1 tbs

Skinless chicken breast

500 g, (or tenderloins)

Moroccan seasoning

2 tsp

Chicken stock

1 cup(s), (250ml)

Dry couscous

1 cup(s), (200g)


1 clove(s), crushed


2 tbs

Green shallot(s)

2 individual, thinly sliced

Low-fat natural yoghurt

1 tub(s), (200g)

Fresh mint

2 tbs, shredded

Fresh lemon rind

1 tsp, finely grated

Lemon juice

2 tbs

Fresh coriander


Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C or 160°C fan-forced. Place pine nuts on a baking tray and bake for 5 minutes or until toasted.
  2. Place chicken and seasoning in a medium bowl. Toss to coat. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook chicken for 2–3 minutes each side or until cooked through. Transfer to a plate. Cover to keep warm. Rest chicken for 5 minutes before slicing thickly.
  3. Meanwhile, bring chicken stock to the boil in a medium saucepan. Place couscous in a heatproof bowl. Add chicken stock, garlic and currants. Stir, cover, then stand for 5 minutes or until liquid is absorbed. Fluff with a fork to separate the grains. Spray a small non-stick frying pan with oil and heat over medium heat. Cook shallots, stirring, for 2 minutes. Stir the shallots into the couscous.
  4. Combine yogurt and mint in a small bowl. Set aside. Place couscous mixture in a large bowl. Add rind, juice, coriander, toasted pine nuts and chicken. Toss gently to combine. Serve couscous salad topped with mint yogurt.