6mini bell peppersthinly sliced or 1 large pepper, thinly sliced
8button or crimini mushroomsthinly sliced
1/2cupchopped Italian parsley
1poundcooked chickensliced very thin or chopped small, 2-3 cups worth
4ouncescrumbled feta cheeseoptional
Whisk together the dressing ingredients and set aside. In a medium size saucepan over medium-high heat, warm the olive oil. Add the couscous and cook until fragrant and golden, stirring frequently, about 5 minutes. Add the water and salt and cover with a lid. Reduce heat and simmer until water is absorbed, about 10 minutes.
In a large bowl, combine the spinach, arugula, tomatoes, peppers, mushrooms, parsley, and chicken. Pour the dressing over the cooked couscous in the saucepan and stir to combine. Pour the warm couscous over the salad and toss to combine and slightly wilt the greens. Sprinkle with feta, if desired. Enjoy!
This recipe is easily adapted to what you have on hand. I've made this salad with traditional and with white balsamic vinegar. I've also used plain and smoked paprika. I've made this salad both with and without chicken. It works nicely as a meatless main dish or side dish. Thinly sliced grilled chicken breasts or thighs can be used. Alternatively, chopped rotisserie chicken will work as well.