Ingredients

1 (10-ounce) box instant couscous
6 ounces marinated artichoke heart quarters - drain and reserve liquid
1 cup halved cherry tomatoes
3 scallions, thinly sliced on a diagonal
1 (15-ounce) can chickpeas, drained and rinsed
1 large cucumber, peeled, seeded and cut into large dice
1/2 cup loosely packed mint leaves, roughly torn
1 store bought roast chicken
1 lemon, juiced
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper

Pinch cayenne pepper

Instructions

Make the couscous according to the
directions. Uncover and fluff with a fork. Transfer the couscous to a large bowl and let
cool.

To the couscous, add the artichoke quarters, cherry tomatoes, scallion, chickpeas,
cucumber and mint.

Remove the breasts from the roast chicken - reserve the rest of the chicken for another
use. Remove skin and cut the breasts into small pieces. Add the chicken to the
couscous.

In a small bowl, whisk together the reserved lemon juice, olive oil and the reserved
artichoke liquid. Season with salt, pepper, and a little cayenne pepper, to taste. Pour
this dressing over the couscous mixture and toss lightly to combine.