Israeli Couscous Salad

1. 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

   2. Add garlic and sautee for one minute.

3. 3

   3. Add couscous and cook according to package directions (using chicken broth instead of water).

4. 4

   4. While couscous is cooking, sautee tomatoes in a large skillet in 1 tbs. olive oil for 2 minutes to soften.

5. 5

   5. Add cooked chicken to tomatoes and sautee until hot.

6. 6

   6. Add spinach to couscous and stir to incorporate until wilted.

7. 7

   7. Add chicken and tomato mixture to cooked couscous and add lemon juice, scallions, salt and pepper. Mix to combine.

8. 8

   7. Serve immediately or refrigerate and serve cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.