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  • Catherine Myburgh

Chargrilled Chicken & Couscous Salad

A fresh, vibrant, and nourishing bowl of goodness packed with flavour and protein!

RECIPE | Serves: 1


  • 35g wholegrain couscous

  • 100g chargrilled chicken breast (I used leftover cooked chicken)

  • 60g shelled steamed edamame

  • 15g sultanas

  • 15g roasted cashews

  • ½ an avocado

  • Fresh rocket, spring onion and cucumber

Miso-Tahini Dressing:

  • 1 tbsp. tahini

  • 1 tsp. white miso paste

  • 1 tsp. honey

  • ½ the juice of a lemon


  1. Start by cooking your couscous according to its packet instructions (or cover in boiling and let stand for 3-5 minutes).

  2. Add all the fresh ingredients and pre-cooked chargrilled chicken to a bowl and toss together.

  3. To make the miso-tahini dressing, whisk together the ingredients in a small bowl and add 1-2 tbsp. of additional water to thin.


Gluten-free option: swap out the couscous for quinoa.

Vegan option: leave out the chicken or substitute in another plant-based alternative i.e. tofu, tempeh, Quorn, This Isn’t Chicken etc.

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