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Couscous Salad with Chicken, Artichoke, and Lemon Skewers and Tangy Texas Tzatziki

“I was inspired to make this as I love eating healthy, and I especially love any salad, more than chips and soda,” says Jianna. “Greek food is also one of my very favorites. I love how the flavors of the couscous, parsley, feta, and fresh veggies combine with my Lemon-Honey Vinaigrette. By adding delicious Chicken Skewers and Texas Tzatziki, I turned this already scrumptious salad into a super fresh, healthy, and very tasty meal.” - Jianna Garcia, Age 10, Texas

Makes 4 to 6 Servings


For the Chicken Skewers:

  • 12 chicken tenderloins, halved
  • Salt and pepper to taste
  • 2/3 cup lemon juice
  • ¼ cup olive oil
  • 12 canned artichoke hearts, halved
  • 24 grape tomatoes

For the Salad:

  • 2 cups cooked couscous, cooled
  • 1 cup chopped fresh parsley
  • 1 cup peeled, seeded, and diced cucumber
  • 1 cup rinsed and drained canned garbanzo beans
  • ½ cup grape tomatoes, halved
  • ⅓ cup crumbled feta cheese
  • ¼ cup peeled and minced onions

For the Vinaigrette:

  • ⅓ cup olive oil
  • ¼ cup lemon juice
  • ¼ cup white wine vinegar
  • 1 tablespoon honey
  • Salt and pepper to taste

For the Tzatziki:

  • 1 peeled, seeded cucumber, finely grated
  • 1 cup Greek yogurt
  • 1 garlic clove, peeled and minced
  • 1 teaspoon lemon juice
  • 2 tablespoons chopped fresh dill
  • 2 tablespoon chopped fresh mint
  • 2 teaspoon olive oil
  • Salt and pepper to taste

Equipment: 12 wooden skewers


  1. To make the Chicken Skewers: Make sure to soak the wooden skewers in water for about 10 minutes before using. Season the chicken tenderloins with salt and pepper and put in a gallon-sized plastic bag with a seal. Add the lemon juice, olive oil, salt, and pepper. Seal the bag and let the chicken marinate in the refrigerator for 30 minutes.
  2. Preheat the oven to 350°F. Slide 1 wooden skewer though 1 piece of chicken twice, add 1 artichoke heart and 1 grape tomato then repeat with another piece of chicken, 1 artichoke heart, and 1 tomato. Lay the completed skewer on a foil-lined baking sheet. Repeat the process until all the skewers are filled. Bake for 20 minutes, or until the chicken reaches 165°F.
  3. To make the Salad: Mix all ingredients in a large bowl and chill.
  4. To make the Vinaigrette: Place all the ingredients in a Mason jar with a lid and shake for 30 seconds. Drizzle over the salad and toss to combine.
  5. To make the Tzatziki: Squeeze all the water out of the cucumber and place it in a bowl. Add the remaining ingredients and whisk to combine. Season to taste with salt and pepper as needed. Chill.
  6. Serve Chicken Skewers atop a mound of the Parsley Couscous Salad with a side of the Tangy Texas Tzatziki.

655 calories; 34g fat; 58g carbohydrates; 31g protein

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