Couscous Chicken Salad

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  • Couscous
  • 500ml (2 cups) couscous
  • 15ml (1 tbsp) salt
  • 15ml (1 tbsp) pepper
  • 1L boiling water
  • 2 onions, cut into eighths
  • 15ml (1 tbsp) ground caraway
  • 15ml (1 tbsp) ground cumin
  • 45ml (3 tbsp) olive oil
  • Chicken Polony
  • 250g Eskort Chicken Polony
  • 750ml (3 cups) rainbow cocktail tomatoes
  • 30ml (2 tbsp) thyme, chopped
  • 30ml (2 tbsp) chives, chopped
  • 30ml (2 tbsp) basil, chopped
  • 45ml (3 tbsp) olive oil
  • zest and juice from one lemon
  • salt and pepper, to taste


  • Heat the olive oil in a frying pan and add the onions, caraway, cumin, salt and pepper.
  • Fry until the onion is glossy.
  • Pour the couscous into a mixing bowl and add the onion. Mix well with a fork to coat the couscous.
  • Pour boiling water over the couscous mixture, cover with cling film and leave to cook.
  • Cut the polony into slices and then into halves.
  • Mix the tomatoes with the herbs, olive oil, lemon zest and juice in a bowl and season with salt and pepper.


Start with a portion of the couscous, then add slices of polony, followed by the marinated tomatoes.

Pour the leftover marinade over the meal and garnish with fresh basil.