Chicken, tomato and peach couscous salad recipe

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serves: 2
Skill: easy
Cost: cheap
Cooking: 15 min
+ chilling

Nutrition per portion

Calories 277 kCal 14%
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  • You might think the peach is a weird addition to this couscous salad but it brings a wonderfully fruity flavour. Filling and under 300 cals, this salad is a healthy lunch option


    • 150ml hot chicken stock
    • 100g dried couscous
    • grated zest and juice of ½ a lemon
    • 2tbsps chopped fresh coriander
    • 1 peach, stoned and chopped
    • 8 cherry tomatoes, halved
    • 4 spring onions, chopped
    • ½ green or yellow pepper, de-seeded and diced
    • 175g cooked skinless boneless chicken breast, sliced into bite size pieces
    • salt and freshly ground black pepper


    • In a large bowl, pour the hot chicken stock over the couscous, stir in the lemon zest and juice and 1 tablespoon of the coriander. Cover with cling film and leave to stand for 5 minutes.

    • Fluff up the couscous with a fork, transfer to a serving dish and leave to cool completely.

    • When cool, stir in the chopped peach, tomatoes, spring onions and pepper and check the seasoning.

    • Stir in the chicken (or pop it on top of the salad) and then scatter the remaining coriander over it.

    • Chill until ready to use or transfer to a lunchbox and keep cool.

    Top tip for making Chicken, tomato and peach couscous salad

    For a vegetarian option, you could use the same weight of cooked Quorn pieces instead of the chicken.

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