Strawberry Chicken Couscous Salad w/Goat Cheese

Strawberry Chicken Couscous Salad w/Goat Cheese

It’s too hot (hot damn) for my Seattle born blood. I can’t fathom eating anything warm, so I’m turning everything in my kitchen in to some kind of cold salad. Today’s variety was a Strawberry & Chicken Couscous salad. It was so light and yummy, and was exactly what I wanted on this hot, muggy day.

I dressed the salad with lime & olive oil, but you could really use any kind of vinaigrette. I had a strawberry vinaigrette the other day that would have been SO good on it. Speaking of which, I need to figure out how to make that…..

Strawberry Chicken Couscous Salad

Yield: 2 dinner sized servings


  • 1 cup dry couscous
  • 1 1/2 c chicken stock
  • 2 chicken breasts
  • 1/2 c chopped strawberries
  • 1/2 c chopped spinach
  • 1/4 c crumbled goat cheese
  • chopped basil (optional)
  • 2 tbsp toasted pine nuts
  • salt & pepper to taste

Strawberry Chicken Couscous Salad w/Goat Cheese


  • Lightly toast the dry couscous over medium heat in a pot for about two minutes and stir frequently.
  • Add chicken stock to the couscous and bring to a boil (I find chicken stock adds a nice flavor that you don’t get with water).
  • Reduce the stock to a simmer, and cover the pot. Cook for about 15 minutes until all the liquid is absorbed.
  • In the meantime, cook your chicken over medium heat in a pan until the insides are no longer pink (about 5 minutes).
  • Add your pine nuts to the pan when you have about two minutes left to lightly toast them.
  • Put the hot chicken and couscous in the fridge (or freezer, if you don’t want to wait) to chill.
  • When the couscous and chicken have cooled, mix them with the rest of your ingredients and add your dressing.
  • Serve & enjoy!

Strawberry Chicken Couscous Salad w/Goat Cheese

1 Comment

  1. This looks lush!
    I love the idea of goats cheese and fruit.
    Will be pinning this so I can make it once the weather warms up here.

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