Chipotle Chicken Couscous

Serves 4.
Prep Time:
Total Time:

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A flavorful and spicy couscous salad that’s a great use for leftover chicken. Perfect as a side dish or served over tostadas.


1/2 pound cooked chicken, chopped or shredded
1 cup grape tomatoes, quartered
1-2 chipotle peppers, diced
1 tablespoon Adobo sauce (from peppers)
1/2 lime, juice only
1 1/2 cups chicken stock
1 1/2 cups couscous
1 tablespoon olive oil
1 avocado, diced
Salt and pepper
8 fried tostadas,optional
Cilantro, garnish
Hot sauce, garnish
Pepper Jack cheese, garnish


1) In a medium pot, add oil over medium heat. Then add chicken and tomatoes and cook for a few minutes until hot.

2) Add peppers and Adobo sauce and stir together. Squeeze half a lime over the chicken.

3) Add in chicken stock, cover, and bring to a simmer.

4) Stir in couscous, cover, and remove from heat. Let sit for five minutes.

5) Fluff couscous with a fork, season with salt and pepper, and stir in diced avocado.

Serve as a salad or serve over fried tostadas with pepper jack cheese, cilantro, and hot sauce.

To make fried tostadas, add a tablespoon of neutral oil (sunflower or vegetable) to a medium skillet over medium-high heat. Add corn tortillas and fry for about 2 minutes per side until crispy. As the tortillas fry, push down to remove air bubbles that form.