**This recipe is vegetarian without the chicken and vegan if you also omit the cheese topper.
1 Tablespoon olive oil
I small onion, finely chopped (less or more depending on your onion affinity)
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 cups chicken broth
1/2 teaspoon salt
2 chicken breasts, cooked and finely chopped (optional, though this does make for a more filling main course)
juice of 1 lemon
1/4 teaspoon cumin
black pepper to taste
2 cups couscous
*Note: Chicken breasts must be cooked in advance; store-bought rotisserie could work well here as a shortcut.
Heat oil in large saucepan over medium heat. Add onion.
Saute until onion is translucent, about 2 minutes.
Add peppers and garlic. Saute until crisp tender, about 5 minutes.
Add broth and salt. Bring to a boil.
Stir in chicken, lemon, cumin, black pepper and couscous.
Remove from heat and allow to stand for 5 minutes.
Stir couscous with large spoon or fork to break up clumps.
6 cups fresh spinach leaves, rinsed and torn into smaller pieces
3 Tablespoons extra virgin olive oil
2 Tablespoons balsamic vinegar
1/2 cup pecans, toasted and chopped
crumbled goats cheese for topping
Toss spinach leaves with olive oil and vinegar.
Distribute into serving bowls, making a thin layer on the bottom of each plate (this is the "bed" for the couscous).
Spoon couscous onto each plate.
Top with pecans and goats cheese.
This all makes for a lovely presentation, but then again you could just put it all into a salad bowl (couscous, spinach and vinaigrette) and toss it together as you see in the picture. Still top it off with the pecans and cheese if you are so inclined.
