Print Recipe

Grilled Chicken Couscous Salad with Peaches & Mint

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Side Dish
Cuisine: Canadian
Servings: 4
Author: Jennifer Pallian BSc, RD


For salad and chicken

  • 1 3/4 tsp kosher salt divided use
  • 1 1/2 cups couscous
  • 4 boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 cup sliced almonds toasted
  • 1/3 cup minced red onion
  • 1 jalapeño minced (use half if less heat is preferred)
  • 1/2 cup loosely packed chopped mint
  • 4 oz crumbled feta about 1 cup
  • 3 medium firm-ripe peaches pitted and sliced

For dressing

  • 3 tbsp olive oil
  • 2 tbsp lime juice from 1 to 1 1/2 limes
  • 2 tsp honey
  • 1 tsp kosher salt


  • Bring 1 1/2 cups water to a boil with 3/4 tsp kosher salt.  Stir in couscous, cover, remove from heat and let stand 5 minutes.  Fluff with a fork, and spread onto a rimmed baking sheet to cool to room temperature.
  • While couscous is cooling, preheat grill on medium-high. Rub chicken breasts with the olive oil and sprinkle evenly with remaining 1 tsp kosher salt.  Grill over direct heat for about 10 minutes, flipping halfway once, until cooked through (160ºF). Let rest for 5 minutes.
  • Whisk together all ingredients for dressing. Toss couscous with almonds, red onion, jalapeño, mint, feta and peaches.  Divide salad among 4 or 6 plates and top with sliced chicken breast, or chop the chicken into bite-sized pieces and toss into couscous to serve family style.