Mediterranean Chicken and Couscous Salad

Prep time: 10 minutes

Cook time (for couscous): 5-10 minutes

Recipe makes: 6 servings

What you need:

• 2 c. couscous (whole-wheat, if possible)
• 2 c. low-sodium chicken or vegetable stock
• Juice of 2 lemons
• 1/8 c. olive oil
• 1 tsp. black pepper
• 1/4 c. parsley
• 2 cloves garlic
• 1/4 c. kalamata olives
• 1-1/2 c. cooked chicken breast
• 2 tbs. capers

Equipment and supplies:

• Medium saucepan with lid
• Knife and cutting board
• Large mixing bowl

What to do:

1. Bring chicken stock to a boil in a medium saucepan. Stir in couscous, place lid on the pan, remove it from the heat, and allow it to sit for 5-10 minutes while you make the dressing.
2. Mince the garlic and finely chop the parsley. Dice the chicken breast and chop the olives.
3. In a large mixing bowl whisk together lemon juice, olive oil, pepper, parsley, and garlic. Stir in olives, chicken, and capers.
4. Using a fork, fluff up the couscous to loosen it a bit before adding it to the dressing mixture. Gently toss the salad until the couscous is well coated in the dressing. Serve.

Nutritional analysis (per serving):

• 340 calories
• 21g protein
• 7g fat
• 1g sat. fat
• 51g carbohydrate
• 8g fiber
• 30mg cholesterol
• 180mg sodium
• 2g sugars

Serves: 6

Serving size:1/2 to 3/4 cup

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