Cool Couscous Salad

• 1 (10-ounce) box instant couscous
• 6 ounces marinated artichoke heart quarters - drain and reserve liquid
• 1 cup halved cherry tomatoes
• 3 scallions, thinly sliced on a diagonal
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 large cucumber, peeled, seeded and cut into large dice
• 1/2 cup loosely packed mint leaves, roughly torn
• 1 store bought roast chicken
• 1 lemon, juiced
• 1/2 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• Pinch cayenne pepper

1. Make the couscous according to the directions.
2. Uncover and fluff with a fork.
3. Transfer the couscous to a large bowl and let cool.
4. To the couscous, add the artichoke quarters, cherry tomatoes, scallion, chickpeas, cucumber and mint.
5. Remove the breasts from the roast chicken - reserve the rest of the chicken for another use.
6. Remove skin and cut the breasts into small pieces.
7. Add the chicken to the couscous.
8. In a small bowl, whisk together the reserved lemon juice, olive oil and the reserved artichoke liquid.
9. Season with salt, pepper, and a little cayenne pepper, to taste.
10. Pour this dressing over the couscous mixture and toss lightly to combine.

couscous, liquid, tomatoes, scallions, chickpeas, cucumber, mint, chicken, lemon, extravirgin olive oil, salt, cayenne pepper

Taken from www.foodnetwork.com/recipes/sandra-lee/cool-couscous-salad-recipe.html (may not work)