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Grape, chicken and pearl couscous salad

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Perfect for days when you're short on time, whip up this easy couscous salad in less than 30 minutes. Filled with sweet red grapes, chicken and topped in a tangy lemon mixture, this dish makes for a refreshing meal.

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes, (+ cooling time)


  • 1 cup (200g) pearl couscous
  • 2 tbs olive oil
  • 4 x 120g Coles RSPCA Approved Chicken Breast Fillets
  • 2 tsp ground cumin
  • ½ bunch celery, yellow leaves reserved, thinly sliced diagonally
  • 1 cup (175g) white grapes, halved
  • 1 cup (190g) red grapes, halved
  • ⅓ cup (35g) walnuts, toasted, coarsely chopped
  • 100g reduced-fat feta, crumbled
  • 1 lemon, zested, juiced

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook couscous in a saucepan of salted boiling water for 5-6 mins or until tender. Refresh under cold running water. Drain.
  2. Step 2

    Meanwhile, heat 1 tsp of the oil in a non-stick frying pan over medium heat. Sprinkle chicken with cumin and season with salt and pepper. Cook for 4 mins each side or until golden brown and cooked through. Transfer to a plate. Cover with foil. Set aside to cool.
  3. Step 3

    Coarsely shred the chicken. Place in a bowl with the couscous, celery and celery leaves, grapes, walnut and feta.
  4. Step 4

    Whisk lemon juice and remaining oil in a bowl. Season with salt and pepper. Drizzle over salad and toss to combine. Serve sprinkled with lemon zest.