Prep time: 10 minutes

Cook time (for couscous): 5-10 minutes

Recipe makes: 6 servings

Ingredients:

• 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
• ¼ c. parsley
• 2 cloves garlic
• ¼ c. kalamata olives
• 1½ c. cooked chicken breast
• 2 tbs. capers

Equipment and supplies:

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

Instructions:

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.

Reviewed by: Meredith Parkinson, RD