Garden-Pea Couscous Salad with Roasted Chicken Breast
- 2 pounds roasted diced
- 1½ cups couscous
- 1½ cups chicken broth
- 1 tablespoon olive oil
- 2 cups frozen peas
- 2 large bunches of fresh mint, finely chopped
- Juice of 4 lemons
- 2 tablespoons of lemon zest
- Salt and pepper to taste
In a large saucepan, bring chicken broth and olive oil to a boil. When liquid is at a rolling boil, remove from heat.
Immediately add couscous, cover, and leave standing for 5 minutes.
Place peas in a strainer and run under warm water to thaw. Drain and set aside.
When couscous has cooled slightly, mix in peas, lemon juice, salt, and pepper.
Once couscous mixture has cooled to room temperature, mix in chopped mint, lemon zest, and diced chicken. Serve at room temperature in margarita glasses and garnish with a lemon wheel.