Tangy Chicken, Tomato and Couscous Salad
Updated August 11, 2026
Andrew Bui for The New York Times. Food Stylist: Liberty Fennell.
- Ready In
- 30 min
- Rating
- Comments
- Read comments
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Ingredients
1 ½ pounds cherry tomatoes, halved (4 cups)
Salt and freshly ground black pepper
½ cup finely chopped fresh parsley
2 cups cooked chicken, finely chopped (about 8 ounces)
8 sun-dried tomato halves packed in olive oil, roughly chopped, plus ¼ cup olive oil from the jar (or more extra-virgin olive oil as needed)
½ cup roughly chopped dried fruit, such as pitted prunes, raisins, apricots or dates
¼ teaspoon ground cumin
⅛ teaspoon ground ginger 2 cups water
1 ½ cups couscous
1 tablespoon fresh lemon juice (from ½ lemon)
2 tablespoons capers, plus 2 to 3 teaspoons caper brine
Nutritional analysis per serving (4 to 6 servings)
49 grams carbs; 28 milligrams cholesterol; 371 calories; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 6 grams fiber; 637 milligrams sodium; 17 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, toss the cherry tomatoes with salt, pepper, parsley and 2 tablespoons of the olive oil reserved from the sundried tomato jar. Set aside.
- Step 2
Heat the remaining 2 tablespoons of sun-dried tomato oil in a large saucepan over medium. Add the chicken, sun-dried tomatoes, prunes, cumin and ginger and cook for 1 to 2 minutes, stirring frequently, until sizzling and fragrant. Add the water, bring to a boil over high heat and season the liquid with salt to taste. Stir in the couscous, cover, remove from heat and let stand for 5 minutes, until liquid is fully absorbed.
- Step 3
Fluff the couscous-chicken mixture with a fork and stir in the lemon juice, capers and caper brine. Spoon the warm couscous and chicken onto a platter and top with the marinated tomatoes.
Private Notes
Comments
Way too much couscous for the "salad" element which is just tomatoes; finely chopping chicken as directed rendered it almost undetectable; and the flavor was so muted as to be bland. If I make it again, will cut couscous by half, add arugula and possibly cucumber for crunch, will up seasonings and chopped fruit, add olives.
@Francine I agree. I added more spices (and some pine nuts) to the couscous when I saw the small amounts called for; used only a cup of couscous; next time will chop, not finely dice chicken. I added fresh corn kernels to the tomatoes and next time will add sliced Serranos as well. My husband perfected his serving tonight with Texas Pete!🤣 I think it was a great combination of flavors and was quick, a perfect weeknight recipe that a rotisserie chicken makes even easier! It will stay in our rotation for sure.
Take it in a different direction, sweet-savory, with sautéed fennel and maybe a carrot, and add fresh spinach just long enough to wilt at the end.
I would definitely not give this recipe 5 stars. Too much couscous. I found this to be very bland overall and will not make it again.
I agree with the suggestions to reduce the coucous amount, perhaps by half of the recipe's amount. And using pieces of chicken, rather than shredding or making the pieces so small. With so many delicious and contrasting ingredients, I was disappointed, and found it bland, too. I'm not sure if the recipe should be reworked by NYT chef? I felt it needed something like shallots or onions, and/or garlic, to compete with the strong elements? I liked the idea of adding saffron and preserved lemon.
Made this today with some changes based on comments, and it was delicious. Used shredded rotisserie chicken, not diced. Added garlic to both the chicken and the tomato mixture. Didn’t have capers so I subbed in olives. Added kernels from two fresh corn cobs, right at the end. And, a sprinkling of grated parm. Will make again!