Submitted by Heather Bilyeu
- 2 lb chicken tenderloins
- 2 Tbsp olive oil
- Salt and pepper
- 1 C pearl couscous
- 1 Tbsp butter
- 1/2 tsp salt
- 10 oz spinach
- 1 medium cucumber, thinly sliced
- 1 pint cherry tomatoes, quartered
- 1/2 red onion, thinly sliced
- 4 oz Kalamata olives
- Add-ons: tzatziki sauce, hummus, pita bread
For chicken, preheat oven to 350°. Place chicken on a baking sheet lined with foil or parchment paper. Drizzle olive oil over chicken and season with salt and pepper. Place in oven for 20 minutes.
For couscous, in a large saucepan, add 1½ cups water and bring to a boil on medium-high. Once boiling, add 1 cup of couscous and salt. Turn to medium-low. Cover and cook for 8-10 minutes or until all water is absorbed. Remove from stove, add butter and gently stir.
To assemble salad: In a large salad bowl layer spinach, then cucumber, olives, tomatoes and red onion. Then add chicken and couscous. Serve with tzatziki sauce, hummus and pita bread.