Mediterranean Chicken Couscous

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1 ¼ cups chicken broth

1 (5.6-ounce) package toasted pine nut couscous mix

OR one cup dry couscous and ¼ cup toasted pine nuts

Optional: 2 cups fresh spinach, chopped

3 cups chopped cooked chicken

1/3 cup Kalamata olives, halved

¼ cup chopped fresh basil (or 4 teaspoons of dried basil if fresh is unavailable)

4 ounces crumbled goat or feta cheese

1 pint grape tomatoes, halved

1 ½ tablespoons freshly squeezed lemon juice

1 teaspoon lemon zest

¼ teaspoon black pepper

 

Cook couscous in broth per package directions. Fluff couscous with a fork. If using, stir in pine nuts and spinach. Add remaining ingredients and stir. Serve warm or cold. May be garnished with fresh basil leaves.

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Makes 8 cups

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