Zesty North African Chicken & Couscous Salad

Pat the chicken breasts dry and season them with ras el hanout, salt, and black pepper.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken for 6-8 minutes per side, or until cooked through and an internal temperature of 165°F (74°C) is reached. Remove from skillet and let rest for 5 minutes, then dice.

While the chicken cooks, bring the chicken broth to a boil in a small saucepan. Add the couscous, stir, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork.

In a large bowl, combine the cooked couscous, diced chicken, chopped cucumber, halved cherry tomatoes, and fresh parsley.

In a small bowl, whisk together the lemon juice and 1 tablespoon of extra virgin olive oil to create the dressing.

Pour the dressing over the couscous and chicken mixture. Toss gently to combine all ingredients evenly.

Serve immediately or chill for later enjoyment.