Ingredients
Scale
- 1 1/2 c. uncooked couscous
- 2 c. chicken broth (or amount called for on package instructions)
- 6 oz. bag of baby spinach
- 2 tsp. olive oil
- 1 lb. boneless, skinless chicken breasts cut into bite-sized pieces
- 8 oz. sliced mushrooms
- 1/2 tsp. seasoned salt
Lemon Dressing
- 3 tbsp. fresh lemon juice about one lemon
- 3 tbsp. olive oil
- 1/2 tsp. kosher salt
- freshly ground black pepper
- 2 tbsp. grated parmesan
Instructions
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Cook the couscous, substituting chicken broth for water, by following the preparation instructions on your package of couscous. (Liquid amounts and cooking times can vary slightly by brand.)
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Meanwhile, heat 2 tsp. olive oil in a large skillet over medium-high heat. Add the chicken and mushrooms, and sprinkle with seasoned salt. Saute until chicken is cooked through.
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Whisk together all ingredients for lemon dressing and set aside.
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To build your salad, fill 3-4 large bowls with spinach leaves, and spoon couscous over the spinach. Arrange chicken and mushrooms over the couscous, and drizzle each bowl with the lemon dressing.
Notes
If you prefer, saute the spinach into the cooked chicken until wilted, and serve over couscous instead.
- Prep Time: 10
- Cook Time: 15
- Category: Main