Mango Chicken Salad with Couscous

This was delicious! I'm giving this a three only because a couple of modifications were needed. I followed the advice of other users and cut the lemon juice in half. I could have gone even a little less because the couscous was still a bit bracing. I cut the acidity down a bit with the addition of a generous amount of fresh ground pepper. I also put fresh ground pepper and Himalayan sea salt on the chicken breasts and as I turned them over, I deglazed the pan with some lemon juice. They had a slight tangy taste that paired well with the couscous. A half mango was definitely not enough. I would use two for the whole recipe. I might also double the couscous recipe next time. The mustard-lime vinaigrette was spot-on.

• smiles2much

• Ocala, FL

• 3/22/2016

this salad was amazing! I used a lot less lemon juice with the couscous, which was whole wheat (about 1/2 a lemon) and I was out of rice vinegar so I used white wine vinegar in the dressing. don't like frisee so I left it out, and I seasoned the chicken because the idea of bland boneless breast wasn't terribly appealing. i'd absolutely make it again. I'd also make the dressing for other salads and just the couscous to go with some grilled meat or fish!

• imadime

• north bergen, nj

• 4/29/2015

I won't rate this because I made changes. I used grilled shrimp instead of chicken, and plain Israeli couscous tossed with chopped fresh red pepper, red onion, mango, and cilantro. Also added avocado, and toasted sliced almonds over all. Otherwise, pretty much the same recipe and it was very, very good. Dressing is yum on the greens and the couscous salad.

• debnev

• Redding, CT

• 4/18/2015

Fantastic! Healthy and tasteful - great flavors. I made it with Israeli couscous (cooked on the stove) instead of regular couscous just because I already had it - I think it was a great combination.

• NinaDG

• 3/10/2015

I made this as written, and I think it's perfect the way it is! :)

• AmandaMCDS

• Greenville, SC

• 8/22/2014

I made this recipe exactly as written. It would have been very good however the couscous was inedible due to how sour it was- the recipe calls for WAY too much lemon juice. I would only use 2 tablespoons max, 1/2 cup was simply too much. The same goes for the dressing, I would cut back on the lime juice by about half. Otherwise it was a fresh and tasty meal.

• sjschaefer

• 8/6/2014

OK the confessions of a bungling fool who didn't have all the ingredients and makes comments. I was smooth out of couscous! So I used quinoa cooked properly and added to the pepper / onion, etc. and it worked well. But Iron Chef Zakarian, shame on you! You didn't say to season the chicken with salt and pepper! Therefore, we had to Chop you... All kidding aside, this was well flavored and as others suggested added cilantro and basil. I've made similar salads sans grain-like ingredients, and this was just as good. Try it!

• Richdaman

• Texas USA

• 6/25/2014

Great recipe, have much respect for the author. However, I broke a pretty basic rule of thumb and neglected to read the entire recipe in advance. As a result, I did not have time for the 2-hour cold couscous method so I just cooked it the way I usually do on the stovetop, which takes far less time. I sautéed the peppers and onions separately and added them to the cooked couscous and let cool. (We still ate it warmer than the recipe intends.) I also used spring mix in lieu of all 4 greens, mostly because my grocer was out of heads of frisee, but it is the spring mix. I really didn't want to leave out the frisee! All in all a really nice, healthy, well-rounded summer meal.

• lschmidt

• Portland, OR

• 8/21/2013

I must have done something wrong - because this couscous was barely edible. First of all, there was so much liquid in the bowl after refrigerating for 3 hours and, although I love lemon, this was so overly tart from 1/2 cup of lemon on 1/4 cup of couscous. The vinaigrette was the only part of the recipe that was somewhat worthwhile.

• Anonymous

• new jersey

• 6/7/2013

We used pearl couscous, which I cooked until barely al dente and then mixed with lemon juice, peppers, onion and oil. Next time I will top it with a bit of fresh cilantro and basil.

• Anonymous

• Dallas, TX

• 5/19/2013

This recipe was amazingly delicious. I had most of the ingredients in the pantry already. A pleasant easy-to-prepare salad that was enhanced tremendously by the mango and the dressing. Made exactly as the recipe called. Served lime sorbet for dessert. This is a keeper! Will definitely make again and again. Note: I used juice from 2 lemons and 2 limes.

• diannefishel

• New York, NY

• 5/17/2013

I tweaked the recipe a little, and it came out delicious: 1) Instead of couscous, I cooked red quinoa and then added the peppers, onions, and lemon juice to it. I also added a lime's rind for extra acidity. 2) I served the salad on the side to make room for a serving of sliced avocado, which added some freshness to the dish, and a new texture. 3) I chopped a serrano pepper finely and sprinkled it over the chicken and the mango. It was delicious. I'll definitely cook this again soon.

• thedeedisdone

• Boston, MA

• 5/12/2013

This recipe far exceeded my expectations! My husband and I were thoroughly surprised with how wonderful it tasted. It is so fresh and flavorful with great texture. A perfect meal for a hot summer night. It is also nice that you can prepare everything hours before dinner and just plate it when you are ready to eat. Highly recommend this recipe.

• cherenewell

• Stockton, CA

• 5/8/2013

I'm more of a steak and potatoes kind of guy and was not looking forward to this meal when my wife showed me the recipe. Guess that's why you shouldn't judge a book by its cover...this was delicious! Fresh, light and surprisingly filling. We will be doing this again.

• Anonymous

• NC

• 5/8/2013

I love mango. I love chicken. I love couscous. I really disliked this recipe. It was so acidic it was nauseating. All the lime and vinegar was too much. It drowned out the flavors of the chicken and mango. We won’t make this again.

• Anonymous

• Staunton, Virginia

• 3/17/2023