This recipe has a lot of things going on and is not as easy as cutting up a bunch of veggies. It would be great for guest and everything may be made ahead so when it come time to eat you could easily throw it all together when its time to eat. When we put away the left overs we mixed everything together except for the dressing which we left separate.

Notes:

*Use the couscous of your choice. The one I used was a blend which included Israeli couscous, red and green orzo, split dried garbanzo beans, and red quinoa.

*For the chick’n portion I used Gardein Chick’n strips. You could substitute with tofu strips.

*This recipes yields 5 salads

Lemon Chick’n

8oz Gardein Chick’n Strips

zest of one lemon

juice of one lemon

2 tsp olive oil

1 clove garlic pressed

Marinate strips in all ingredients except 1 tsp olive oil (this will be used for sauteing.) for at least 30 minutes. When everything else is ready saute marinated strips in 1 tsp olive oil.

Moroccan Couscous

1 tbsp coconut oil

couscous of your choice (enough for 5 servings)

water according to directions on package

1 tsp Better Than Bouillon No Chicken

1/2 tsp turmeric

1/2 tsp smoked paprika

1 red, orange and yellow bell pepper

1/4 cup diced sweet onion

1 carrot shredded

1/4 cup apple cider vinegar

In a large deep skillet melt coconut oil over medium heat and sauce dry couscous in oil for five minutes. In a measuring cup mix water, bouillon, turmeric, and smoke paprika. Pour water mixture into skillet with couscous and cook according to directions on package. Once finished set aside and allow to cool.

Once couscous is cool stir in remaining ingredients. This could be made the night before and refrigerated.

Spicy Red Pepper Dressing

2/3 cup fire roasted red peppers (the kind that are jarred)

1 roma tomato

2 medjool dates

1/4 cup apple cider vinegar

1 tbsp olive oil

juice of one lemon

1 tsp garlic powder

1/2 tsp ground cayenne pepper (amount according to preferred spiciness)

1/2 cup water

1/2 tsp sea salt

Throw all ingredients in blender and pulverize until liquid. I added cayenne 1/8 of a tsp at a time until I got it where I wanted it. We like it spicy!

Coconut Chips

1 cup unsweetened coconut flakes

1/4 tsp smoked paprika

1/4 tsp garlic powder

1/4 tsp salt

1/4 tsp dried basil

Preheat oven to 375 degrees. Mix ingredients together and spread out on a cookie sheet lined with aluminum foil or parchment paper. Bake for 4 to 7 minutes until brown. Watch carefully. Remove when it is brown.

SALAD

Baby Spinach (enough to cover bottom of each plate)

Lemon Chick’n

Couscous

Dressing

Coconut chips

Cover bottom of plates with a layer of spinach. Place a mound of the couscous on the center of the plate. Top with lemon chick’n. Pour dressing over the top. Sprinkle with coconut chips (including seasoning.) Serve.