Apricot Couscous Chicken Salad
30 min
1 hr 30 min



3 tablespoons olive oil

1/3 cup orange juice

1 teaspoon cumin

1 teaspoon dried coriander  

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon pepper


1 (5.6-ounce) package toasted pine nuts couscous mix  

3/4 cup chopped dried apricots

3 cups cubed cooked chicken

3 (3/4-ounce) slices white Land O Lakes® Deli American, coarsely chopped

1 medium (1 cup) green bell pepper, chopped

1 small (1/2 cup) onion, chopped

2 tablespoons chopped fresh mint

8 butter lettuce leaves

Fresh mint leaves, if desired


 *Substitute 1 teaspoon chopped cilantro. **Substitute 1 (5.6-ounce) package of your favorite flavored couscous mix.

How to make

  1. STEP 1

    Combine all dressing ingredients in jar or container with tight-fitting lid. Shake well to mix. Set aside.

  2. STEP 2

    Prepare couscous mix as directed on package, stirring in chopped apricots with couscous.

  3. STEP 3

    Combine couscous mixture and all remaining salad ingredients except lettuce and mint leaves in bowl. Refrigerate 1-4 hours to blend flavors.

  4. STEP 4

    Add dressing to couscous mixture. Toss to coat.

  5. STEP 5

    Place lettuce leaves onto serving plates; place about 1 cup salad onto each leaf. Garnish with mint leaves, if desired.

Tip #1

- Salad can also be served by lining salad bowl with lettuce leaves and spooning salad mixture on top.

Tip #2

- A fully cooked rotisserie chicken can be purchased at your supermarket for convenience. The slow cooked flavor will enhance this salad and make it even tastier. One chicken yields about 4 cups chicken once it is skinned and boned.

Tip #3


11Fat (mg)
50Cholesterol (mg)
480Sodium (mg)
26Carbohydrates (g)
2Dietary Fiber
22Protein (g)


Explore reviews from
our online community

  June 07, 2010

Have been trying to find different ideas for couscous!! My Honey LOVES THIS!

— says Mittie Mae
  June 06, 2010

The addition of 2 tablespoons of chopped fresh mint could be omitted without losing the overall goodness ofthe salad. A pinch of cinnamon might be used rather than 1/4 teaspoon because the flavour overides the subtleness of the ground coriander and cumin in the dressing.

— says Pauline
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