Lemon Couscous with Veggies and Chicken

1 lb chicken breast
1 10-oz package plain couscous
1/4 cup + 1 Tbsp olive oil
4 medium carrots, coarsely chopped
2 medium zucchini and/or yellow summer squash, quartered lengthwise and sliced
6 green onions, sliced into 1-inch pieces
1/2 cup lemon juice (or lime juice)
1 Tbsp honey
1 tsp salt
1/2 tsp black pepper

1) Preheat oven to 375. Sprinkle chicken with salt and pepper. Place in a baking dish and bake uncovered for 25-30 minutes. Remove and chop into bite-sized pieces.

2) Prepare couscous according to package directions.

3) Meanwhile, in a large skillet over medium-high heat, cook and stir carrots in 1 Tbsp oil for 2 minutes. Add zucchini and green onion and cook and stir for 6 minutes or until vegetables are tender.

4) Transfer couscous to a bowl and fluff with a fork. Add veggie mixture and chopped, cooked chicken.

5) In a bowl or screw-top jar combine lemon (or lime) juice, 1/4 cup oil, honey, salt, and black pepper; whisk/shake well. Pour over couscous mixture, toss to combine.

Makes about 8-10 cups. Serves 4-6 as a main course.

You can use quinoa or rice instead of couscous to make this gluten-free (or healthier!). I used 2 cups of dry quinoa last time I made it - it tastes great but isn't quite as fluffy as couscous. Can be served hot or cold, but I prefer room temperature. Excellent topped with sriracha.

Moroccan Carrot and Chickpea Salad

4 cups grated carrots
1 15oz can cooked chickpeas, rinsed and drained
7 dates, pitted and chopped
4 scallions, white and green parts, chopped
1/2 cup coarsely chopped fresh cilantro
3 tablespoons olive oil
Zest and juice of 2 limes
3/4 teaspoon ground cumin
1/4 teaspoon nutmeg
1/2 teaspoon turmeric
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup shelled roasted pistachios
1/2 cup crumbled feta cheese

1) Add the carrots, chickpeas, dates, scallions, and cilantro to a large bowl.

2) In a small mixing bowl, whisk together the olive oil, lime zest and juice, cumin, nutmeg, turmeric, red pepper flakes, salt, and pepper.

3) Pour the dressing over the carrot mixture and toss to coat. Sprinkle in the pistachios and feta cheese and toss gently.

4) Serve or cover and chill in the refrigerator for up to 3 days.

Serves 6-8 as a side.

{from POPSUGAR}