Mediterranean Couscous Salad with Grilled Chicken

First, marinate the chicken. Add all ingredients (chicken, 3 tbsp olive oil, juice from 1 lemon, 2 minced garlic cloves, 1 tsp Mediterranean seasoning/oregano, 1 tsp kosher salt, 1/4 tsp black pepper) to a ziplock bag. Let it marinate for at least an hour, preferably overnight in the refrigerator. When ready to cook, heat a grill or cast iron skillet over medium-high heat. Cook for 3-4 minutes each side until chicken is cooked through. Dice into bite-sized pieces.

Cook the couscous according to package instructions. Let cool while you prepare the rest.

Whisk together all ingredients for the dressing (1/2 cup olive oil, 1 tbsp red wine vinegar, juice from 1 lemon, 1 minced garlic clove, 2 tsp honey, 1 tsp Dijon mustard, 1 tsp Mediterranean seasoning/oregano, pinch of kosher salt & pepper). Set aside.

Toss together the cooked and cooled couscous, lettuce, red onion, cucumber, tomato, parsley or basil, mint, pistachios and feta with the Greek dressing. Season to taste and top with grilled chicken.