Moroccan Couscous Salad

For a vegetarian dish use cubed tofu rather than cubed chicken

Authored by: California Dried Plum Board

  • Print Recipe
  • Cooking Time: Under 30 minutes
  • Serves: 6
  • Suitable Diet: Dairy Free


  • 1 1/2 cups chicken broth
  • 1 cup coarsely chopped dried plums
  • 1 teaspoon Curry powder
  • 1 cup dry Whole Wheat Couscous
  • 1/2 cup chopped green onions
  • 1/4 cup olive oil
  • 1/4 cup white wine vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 cups cubed cooked chicken or tofu
  • 2/3 cup chopped tomato
  • 1/2 cup sliced almonds, toasted optional


In medium saucepan, combine chicken broth, dried plums and Curry powder bring to a boil. Remove from heat stir in couscous and green onions. Let stand, covered, 5 minutes. Fluff with fork allow to cool. Meanwhile, in small bowl, whisk together olive oil, vinegar, salt and pepper add to couscous, tossing to coat. Stir in chicken and tomato. Just before serving, stir in almonds, if desired. Tip To toast almonds, arrange in even layer on baking sheet. Bake in 350 degree F oven 57 minutes or until lightly browned.