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Prep
Difficulty
Easy
Time
Estimate
30 mins
Bring water to a boil for the couscous. Cook the chicken if not already done so. Meanwhile, chop all of the vegetables. Whip up the dressings for each. Whip up each salad. Great for a lunch on the go, especially if packaged separately.
Spicy couscous, thick Israelie style or tiny & fluffy, create the perfect base for a toss of vegetables. Try the one’s suggested or doll it up with what is available to you. Quinoa or millet are the perfect substitute to make this dish gluten-free.
Tossed with creamy dressing, seasonal, dried fruit, and nuts. Enjoy on top of lettuce or bread. Substitute tofu to make this dish deliciously vegan, just cut into cubes and use as you would the cooked chicken.
