Warm Chicken, Mung, Rocket and Couscous Salad

This is delicious and quite healthy recipe that can be made with leftover chicken and salad leaves.


  • ¾ cup mung beans or green lentils cooked according to the packet instructions with ½ vegetable cube (mung beans and sometimes lentils have to be soaked overnight)
  • ½ tbs unsalted butter
  • 80 g packet of rocket leaves / arugula / rucola or other salad leaves (washed and drained)
  • 3 chicken breasts (chopped)
  • 3 tbs olive oil
  • garlic salt
  • 200 g couscous prepared according to the packet instructions
  • medium hot sauce – optional

couscous salad recipe with mung beans rocket leaves


  • Cook mung beans/lentils, add butter, stir and leave aside.
  • Prepare also couscous with boiling water, leave aside.
  • In large frying pan fry chicken breast on oil till golden brown, stir in couscous and beans.
  • Season with garlic salt.
  • Share rocket leaves to the plates and top it with chicken mixture.
  • Optionally sprinkle with some hot sauce.
  • Serve immediately.

Serves 3 – 4 people as a main dish.

rocket leaves  arugula rucola spicy salad leaves


This is my entry for Kalyn’s Weekend Herb Blogging, hosted this week by Myriam from Once Upon A Tart.

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Your thoughts…

  1. Lovely recipe! I probably would choose green lentil over mung bean for texture. But everything else is a winner!

  2. I’ve never had mung but I would love this with the green lentils.
    Very pretty salad!

  3. this looks filling and delicious. i might make this for a picnic or a simple lunch.

  4. The green lentils are considered quite special here, compared to the lowly brown ones. I do like them a lot, and I love rocket, or arugula as it’s called here. Sounds delicious!

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