# What You'll Need:
→ Chicken & Marinade
01 - 1.1 lb boneless, skinless chicken breasts, cut into strips
02 - 2 tablespoons olive oil
03 - Juice and zest of 1 lemon
04 - 2 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon dried thyme
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 3.5 oz feta cheese, crumbled
→ Pearl Couscous Salad
10 - 1 1/4 cups pearl couscous
11 - 2 cups water or low-sodium chicken broth
12 - 1/2 cucumber, diced
13 - 1 red bell pepper, diced
14 - 1 cup cherry tomatoes, halved
15 - 1/4 small red onion, finely chopped
16 - 1/3 cup Kalamata olives, pitted and sliced
17 - 2 tablespoons fresh parsley, chopped
18 - 2 tablespoons fresh mint, chopped
→ Dressing
19 - 3 tablespoons extra-virgin olive oil
20 - Juice of 1 lemon
21 - 1 teaspoon Dijon mustard
22 - 1/2 teaspoon honey
23 - Salt and pepper to taste
# How to Make It:
01 - Combine olive oil, lemon juice and zest, minced garlic, oregano, thyme, salt, and pepper in a bowl. Add chicken strips, toss to coat thoroughly, and marinate for at least 15 minutes or up to 2 hours refrigerated.
02 - Bring water or broth to a boil in a medium saucepan. Add couscous, reduce heat to a simmer, cover, and cook for 8 to 10 minutes until tender. Drain, rinse briefly with cold water, and set aside to cool.
03 - Whisk together extra-virgin olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl until well combined.
04 - In a large bowl, combine cooled couscous, diced cucumber, bell pepper, halved cherry tomatoes, chopped red onion, sliced olives, fresh parsley, and fresh mint. Pour dressing over ingredients and toss well to coat evenly.
05 - Heat a non-stick skillet or grill pan over medium-high heat. Cook marinated chicken strips for 3 to 4 minutes per side until golden and cooked through.
06 - Divide couscous salad among four bowls. Top each with chicken strips and crumbled feta cheese. Serve immediately.
