1/4 c Garlic Olive Oil

  • 2 c pearl couscous

  • 2 1/2 c chicken broth

  • 2 boneless, skinless chicken breasts

  • 4 c packed baby spinach

  • 1 bell pepper, seeded and diced

  • 1 pint grape tomatoes

  • 1/2 c Kalamata olives

  • 1 c feta cheese, diced

  • 1 tbsp. chopped fresh parsley

  • 1 tsp chopped fresh oregano

  • 2 tbsp Balsamic Vinegar

  • juice from 1/2 lemon

  • 2 tbsp Lemon Olive Oil

  • Sea Salt- to taste

  1. Heat the garlic olive oil over medium heat in a large pot. Add the pearl couscous. Toast the couscous until light golden brown, stirring frequently. Add the chicken broth. Bring the mixture to a boil. Add the chicken and stir. Reduce the hear to low, cover and simmer. Cook until the chicken is fully cooked and the pearl couscous is tender, about 10-12 minutes. Add the baby spinach and stir until the spinach wilts. Add the red bell pepper, grape tomatoes, Kalamata olives, feta cheese, parsley and oregano. Stir well. Turn off the heat. Add the balsamic vinegar, lemon juice and Lemon Olive Oil. Season with Sea Salt and Coarse Black Pepper, to taste. Transfer to a serving dish and serve.