Categories: Salads

Ingredients

• 1 cup uncooked Israeli couscous
• 1/4 cup chopped pitted kalamata olives
• 2 Tbsp chopped fresh flat-leaf parsley
• 1 Tbsp chopped capers
• 2 Tbsp extravirgin olive oil
• 1 Tbsp fresh lemon juice
• 1/4 ts salt
• 1/4 tsp freshly ground black pepper
• 1 garlic clove, minced
• 2 (7-ounce) packages 98% fat-free chicken breast in water

Directions

1. Cook couscous according to package directions, omitting salt and fat. Drain and rinse with cold water.

2. Combine olives and next 7 ingredients (olives through garlic) in a large bowl, stirring with a whisk. Add couscous to olive mixture; toss gently to coat. Stir in chicken just before serving.

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