Taboulé au Poulet Recipe

Taboulé au Poulet Recipe
Looking for a new, unique summer salad? Whenever I’m in my favorite grocery store in Paris, Monoprix, I pick up a carton of a favorite salad called Taboulé Oriental. It consists of couscous with crunchy chopped vegetables, golden raisins, and a light French vinaigrette. Recently I needed a salad for a gathering, and since I had just eaten this salad, I remembered how good it is and decided to make my own version. Wanting to make the salad a bit more substantial, I have added cooked chicken breast. The following Taboulé au Poulet (Taboulé with Chicken) is very close to the one served in Paris. It’s easy to put together and keeps for several days in the refrigerator.

This yummy salad keeps for several days. It’s perfect for a picnic or gathering. A vegan version can be made by using vegetable broth and omitting the chicken.

24 Servings

2 cups chicken broth
2/3 cup water
2 tablespoons olive oil
1/2 cup golden raisins
2 cups couscous

1 red bell pepper, cored and diced
1 cucumber, cut into small dice
1 cup frozen peas, rinsed and drained
1 cup frozen corn, rinsed and drained
1/4 cup chopped chives

1 15 oz. can chickpeas, rinsed and drained
2 to 3 cups diced cooked chicken breast

1 cup olive oil
1/4 cup freshly squeezed lemon juice
3 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons fresh mint, finely snipped
3 tablespoons fresh parsley, finely chopped

  1. Bring the chicken broth, water, and olive oil to a boil.
  2. Stir in golden raisins.
  3. Turn off the heat and stir in the couscous.
  4. Cover the pan and let sit until the liquid has been absorbed; let cool thoroughly.
  5. Dressing: Measure all dressing ingredients into a bullet blender or blender and whizz until mixed.
  6. Assembly: Place the cooked couscous mixture in a large serving bowl.
  7. Stir in the red pepper, cucumber, peas, corn, and chives.
  8. Stir in the chickpeas and chicken.
  9. Pour the dressing over the couscous mixture; stir well.
  10. Cover and refrigerate until serving.

Amount Per Serving
Calories 270 Calories from Fat 122
Percent Total Calories From: Fat 45% Protein 12% Carb. 43%

Nutrient Amount per Serving
Total Fat 14 g
Saturated Fat 2 g
Cholesterol 5 mg
Sodium 235 mg
Total Carbohydrate 29 g
Dietary Fiber 1 g
Sugars 0 g
Protein 8 g

Vitamin A 7% Vitamin C 19% Calcium 0% Iron 9%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.