Chicken & Spinach Couscous Salad

Wash and dry produce. Zest and quarter lemon. Dice tomato into ¼-inch pieces. Trim and dice cucumber into ¼-inch pieces.

In a small pot, combine couscous, 1 cup water (2 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Drain any excess water and transfer to a medium bowl. Toss couscous with a squeeze of lemon juice (big squeeze for 4) and refrigerate until ready to use in Step 5.

Place raisins in a small microwave-safe bowl; add enough water to cover. Microwave until plump, 15-30 seconds; set aside.

While couscous cooks, pat chicken* dry with paper towels. Season all over with oregano, garlic powder, salt, and pepper.Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Transfer to a cutting board.

While chicken cooks, in a large bowl, combine spinach, tomato, cucumber, feta, raisins (draining first!), lemon zest, a large drizzle of olive oil, and a squeeze of lemon juice (big squeeze for 4 servings). Season with salt and pepper.Transfer lemony couscous to bowl with spinach mixture. Toss to combine.

Slice chicken crosswise. Divide couscous salad between plates or bowls. Top with chicken. Serve with remaining lemon wedges on the side.