4 boneless, skinless chicken breast halves
3 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium cucumbers, peeled, seeded and chopped
1 cup fresh mint leaves, chopped fine
1 green pepper, cut into small chunks
4 green onions, tops included, chopped
1 package (10 oz.) couscous, prepared according to package directions

Dressing: recipe follows
mint leaves

In large frypan over medium high heat, place olive oil. Sprinkle chicken with salt and pepper; dredge in oil in frypan to coat. Cook about 10 minutes or until fork can be inserted in chicken with ease. Remove chicken from pan and cut into bite-size pieces; place in large bowl. Add cucumber, chopped mint, green pepper and onions. Place prepared couscous in large bowl and fluff with fork. Add chicken mixture and stir gently. Pour Dressing over all and toss gently to mix well. Garnish with mint leaves. Makes 6 servings

Dressing: In blender or processor, place 1 large chopped garlic clove; 1 chopped green onion; 1 tablespoon rice vinegar; 2 tablespoons freshly squeezed lime juice; 2 teaspoons Dijon mustard and 2 teaspoons sugar. Process until blended, slowly adding 1/3 cup extra virgin olive oil.

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Recipe from the National Chicken Council