Chicken, Couscous and Chickpea salad

This easy recipe makes for a light and satisfying lunch. Enjoy!

• 1 cup of Couscous
• 1 cup of water
• 1 tablespoon of butter
• 2 tablespoons of crushed dried mint
• 2 tablespoons of dried parsley
• Juice of of 2 lemons
• Salt
• Pepper
• Olive oil
• 2 breasts of chicken
• 1 big can of chickpeas (around 2 and a half cups), drained
• 3/4 teaspoon of tumeric

1. Cut chicken breast into small pieces. Put in pot and cover with water. Add tumeric, salt and pepper to taste.
2. Bring to a boil. Reduce heat and simmer until chicken is cooked. Add the juice of 1 lemon in the last 10 minutes of cooking
3. Meanwile prepare couscous by following directions on the box. Usually this involves bringing 1 cup of water, 1 tablespoon of butter and salt to a boil. When water reaches boiling point, add one cup of couscous. Remove from heat quickly and stir. Cover and let it sit for 10 minutes.
4. When chicken is ready, drain from water.
5. Add chicken pieces to couscous. Add chickpeas, juice of one lemon, salt and olive oil to taste. Mix all together.