If you’re hungry and you want a fast meal, make couscous! This is the fastest meal that you can put together, especially if you have some left-over chicken. I typically use low-sodium chicken broth, as well as all different kinds of vegetables, to add flavor and texture to the couscous. In this case, I had tomatoes, cucumbers, and green peppers. They were chopped, and after the couscous cooked in the boiling low-sodium chicken broth, everything plus about 1 cup and a half of leftover chicken was placed in one big bowl and mixed together with 2 tablespoons of light Italian dressing. I really like my couscous salad cold, so I will keep it in the fridge for at least a good half an hour before it is served.
And if you have some olives….chop them up and include them in the cold couscous salad. They will add another level of flavor to your salad!