Chicken with couscous, tomatoes, and mint

SmartPoints® value per serving
Total Time
12 min
7 min
5 min
This Mediterranean-inspired dish makes a lovely lunch or light supper. The tangy feta cheese and sherry vinegar give this chicken and grain salad irresistible zing. If you don’t have sherry vinegar in your pantry, red wine vinegar will make an excellent substitute. It's also terrific with a number of fresh herbs. You can replace the mint with an equal amount of chopped fresh basil or 1 to 2 tablespoons of chopped fresh dill. Here, we’ve recommended to serve it at room temperature, but leftovers are equally delicious after being chilled. For a sweet ending, pair this dish with fresh melon.


Olive oil

2 tsp, extra-virgin

Garlic clove(s)

2 medium clove(s), crushed through a press

Reduced-sodium chicken broth

1¼ cup(s)

Uncooked couscous

1 cup(s)

Cooked skinless boneless chicken breast(s)

2 cup(s), chopped, chopped

Plum tomato(es)

2 medium, diced

Uncooked red onion(s)

¼ cup(s), sliced, finely chopped

Mint leaves

¼ cup(s), coarsely chopped

Crumbled feta cheese


Sherry vinegar

1 Tbsp

Black pepper

¼ tsp, freshly ground


  1. Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring constantly, until fragrant, about 15 seconds. Stir in the broth; cover and bring to a boil. Stir in the couscous; remove from the heat. Cover and let stand 5 minutes.
  2. Fluff the couscous with a fork. Add the chicken, tomatoes, onion, mint, feta cheese, vinegar, and pepper; toss lightly until combined. Serve at once while still warm. Yields 1 1/2 cups per serving.