Chicken and Couscous Salad

I made this up on the fly, trying to use up some couscous and chicken that I had on hand and it was wonderful! Let me see if I can list the ingredients correctly :)




First, you need 2 chicken breasts that have been marinated in the lemon and garlic marinade from this post. Then, roast the chicken breasts at 425 for about 1/2 hour. Cut into bite sized pieces.

You also need:

1 medium zuchinni
1 small red onion
1 portabella mushroom
1 cup tri color couscous
1 cup water
1 tomato

While your chicken is roasting: Sprinkle salt and pepper on your mushroom (you don't have to use portabella, but it's what I had) and saute it in a pan of olive oil for about 5-6 minutes per side. Toss in sliced zucchini and diced onion and saute at the same time. When the mushroom is cooked cut it in to bite sized pieces. Add 1 cup of water to the veggie mixture and bring to a boil. Stir in couscous, remove from heat and cover. Let stand 5 minutes and prepare dressing.


Dressing:

• 1/4 cup white wine vinegar
• 1 1/2 tablespoons extra virgin olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 garlic clove, minced

Combine chicken and veggie mixture in a bowl and toss with dressing. Serve with tomato slices.