I make a double batch of grilled chicken with peach-BBQ sauce and use the remaining chicken in this salad. The combination of flavors results is a sweet and crunchy salad.
1/3 cup water
1/3 cup couscous
3 tablespoons extra virgin olive oil, divided
Salt, to taste
Freshly ground black pepper
1 teaspoon Dijon mustard
1 cup baby arugula
1-2 tablespoons toasted walnuts, pecans or pumpkin seeds
1 peach-BBQ chicken, sliced
1. In a medium saucepan, bring water to a boil. Add couscous and stir. Remove from heat, cover and let stand for about 5 minutes, until water is absorbed. Fluff with a fork; stir in 1 tablespoon oil and season with salt and pepper. Transfer to a medium bowl and allow to cool slightly.
2. In a small bowl, combine mustard and salt and pepper. Slowly whisk in remaining olive oil to emulsify.
3. To couscous, add arugula, nuts or seeds and toss with enough vinaigrette to coat. Transfer to a serving bowl and top with chicken and serve.