I usually make couscous salads as a savory-sweet kind of deal, but I realize that most people don’t like the fruit-and-nuts-with vinaigrette profile, so I decided to make a warm, savory salad out of it. Here goes!

Recipe:

3 cloves garlic, minced

1/2 onion, chopped

1/2 tomato, roughly chopped

1/2 package couscous, cooked and fluffed

1/2 c mushrooms, sliced

2 pcs boneless skinless chicken thighs

3 big handfuls spinach, washed

white wine (optional)

kosher salt

freshly cracked black pepper

olive oil

balsamic vinegar

1/3 c cilantro, roughly chopped

In a hot pan, saute and season chicken pieces in olive oil until cooked and set aside. Drain on paper towels. In the same pan, saute garlic, onions and tomatoes. When the onions are translucent, add mushrooms and spinach (and a splash of white wine, if you’d like) until fully cooked. Chop up the chicken into bite sized pieces and throw it back into the pan with the veggies and heat through. Add a bit of balsamic vinegar to taste and season again with salt and pepper. Pour in the couscous and cilantro, and mix to combine.

Awww, yeahhhh! You know, this would be great with a bit of goat or feta cheese. I actually hate feta cheese, though.