Greek Couscous Chicken Salad

I am so glad I tried Couscous! This is my first time having and cooking with couscous. Couscous is actually a pasta, not a grain. It is a mix of semolina wheat and water. The most popular forms of couscous are Moroccan, Israeli and Lebanese. In this recipe I used Israeli which is in the middle between Moroccan being the smallest form and Lebanese being the biggest. Couscous also contains selenium, which is a trace mineral along with iron, copper and zinc. The benefits of selenium are to prevent damage to cell structures like red blood cells. Okay nutrition lesson done, let’s eat! Enjoy:)

Ingredients:

1 cup uncooked Israeli Couscous

2 chicken breasts cooked and cut into bite sized pieces

1 tablespoon fresh lemon juice (about ½ a lemon)

1 tsp minced garlic

2 tsp olive oil

9 Greek Kalamata pitted olives (I sliced mine in half)

Directions:

1. Bring 1 and ¼ cups water to a boil, add 1 cup couscous and let simmer for 8-10 minutes

2. In a medium bowl combine lemon juice, garlic, olive oil and olives

3. Drain and rinse couscous with cold water, add to olive oil mixture and stir

4. Add in bite sized chicken pieces when ready to serve

Servings-4/Serving Size-1 cup/Calories-307/Carbs-31g/Fat-8g/Protein-32g