Israeli Couscous Salad

• Two separate Tbs. olive oil
• One box Israeli couscous
• 1/4 Yellow onion, diced
• 2 cloves garlic, minced
• 2 tomatoes, large diced
• 2 scallions, diced
• 2 cups cooked chicken, cubed
• 2 cups fresh spinach, chopped
• Juice of 1 lemon

1. 1. In a medium pot, sautee onions over medium heat in 1 tbs. olive oil until translucent and soft (about 5 minutes).
2. 2. Add garlic and sautee for one minute.
3. 3. Add couscous and cook according to package directions (using chicken broth instead of water).
4. 4. While couscous is cooking, sautee tomatoes in a large skillet in 1 tbs. olive oil for 2 minutes to soften.
5. 5. Add cooked chicken to tomatoes and sautee until hot.
6. 6. Add spinach to couscous and stir to incorporate until wilted.
7. 7. Add chicken and tomato mixture to cooked couscous and add lemon juice, scallions, salt and pepper. Mix to combine.
8. 7. Serve immediately or refrigerate and serve cold.

separate, couscous, yellow onion, garlic, tomatoes, scallions, chicken, fresh spinach, lemon

Taken from www.epicurious.com/recipes/member/views/israeli-couscous-salad-1272891 (may not work)