Chickpea and Couscous Salad

*At least 4 tsp of minched garlic
*1 cubed zucchini
*1 cubed summer squash
*1 large yellow onion, diced
*1 can of chickpeas, drained
* 1 small jalapeno pepper, seeded and diced
*2 cooked and cubed boneless, skinless chicken breasts
* 1 box prepared roasted garlic and olive oil couscous
*homemade or ready-made balsamic vinaigrette
*fresh chives to taste
*fresh dill to taste
*lemon juice
*salt and pepper to taste
*olive oil (for cooking)

Combine squash, zucchini, onion, garlic, jalapeno pepper, chickpeas and olive oil and cook over medium heat until tender.

Add cooked chicken to skillet and heat through.

Prepare couscous per box directions. When couscous is cooked, add it to the skillet with the other ingredients, take off of heat and let it absorb some of the fluids.

Toss all ingredients so that they're evenly distributed. Add lemon juice, balsamic vinaigrette, fresh chives and fresh dill and toss.

You can eat this hot or cold, though cold is a little tastier. If eating cold, make sure to re-toss all ingredients before serving, as fluids may have settled at the bottom.



Number of Servings: 4

Recipe submitted by SparkPeople user NKLEIN47.