Greek Couscous

We were sent home from a Memorial service last weekend with an excessive amount of pita bread, hummus, and other ridiculously delicious dipping sauces from a local restaurant. So what else could we do but attempt to eat it all??

I'm a huge fan of Greek salad, and I'm loving the quickness of couscous these days. Add it all together, and we made quite the healthy feast out of it.

Greek Chicken Couscous
Two boneless skinless chicken breasts
S&P
Oregano
Thyme
1 cup couscous (I've been using the whole grain kind)
1 cup chicken broth
2 tbsp olive oil
zest from one lemon
juice from half a lemon
about 1 tbsp fresh chopped basil
1 tsp thyme
1 tsp vinegar (I used cider)
3 minced garlic cloves
S&P
1 cucumber, peeled, quartered lengthwise and chopped
1 package yellow or cherry tomatoes, halved
1 yellow or red bell pepper, chopped
small handful kalamatas (10?) chopped
Crumbled feta (reduced fat works)

Sprinkle chicken breasts with salt, pepper, oregano and thyme. Spray a pan with cooking spray and cook over medium high heat until done, 5-10 minutes a side depending on size. Let cool and chop into bite sized pieces.

Bring chicken broth to a boil, then stir in couscous, cover, and remove from heat. After about 5 minutes, remove lid, stir, and transfer to a large bowl to cool.

Mix dressing in a small bowl-olive oil, lemon zest and juice, basil, thyme, vinegar, garlic, and a pinch each of salt and pepper.

Combine cooled chicken and couscous, and stir in dressing. When combined, add in cucumber, tomatoes, bell pepper and olives and top with cheese—1/4 cup or so.