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Couscous Salad View Larger

Couscous Salad

Serves 6-8

Recipe Tip: Use chicken broth instead of water for richer flavor. Add dried cranberries or apricots for additional flavor.


  • 1 (10-ounce) package plain couscous (approximately 4 cups cooked)
  • 2 large boneless chicken breasts, cooked and diced
  • 1 medium green bell pepper, seeded and diced small
  • 1 medium red bell pepper, seeded and diced small
  • 1/2 white or red onion, diced small
  • 2 cups golden raisins
  • 30 Kalamata olives, pitted and quartered or 1/2 can sliced black olives
  • 4 teaspoons Stonewall Kitchen Caramelized Onion Mustard
  • 4 Tablespoons white wine or apple juice
  • Salt and pepper to taste
  • Sliced almonds for garnish


  1. Cook couscous according to package directions. Let chill.
  2. Add diced chicken, vegetables, raisins, olives and toss gently. In a small mixing bowl, blend 4 teaspoons Caramelized Onion Mustard with 4 Tablespoons white wine or apple juice or a combination of both. Mix well.
  3. Pour over salad and toss to coat evenly. Add salt and pepper to taste. Cover and refrigerate.
  4. Toss again before serving. Garnish with sliced almonds.


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Caramelized Onion Mustard
Caramelized Onion Mustard Item: 120827 $6.50