Chicken, Couscous and Chickpea salad

This easy recipe makes for a light and satisfying lunch. I prefer making this with shredded chicken and real chicken stock because it is so much tastier that way. But if you don't have leftover shredded chicken or don't feel like making it then just use chicken breasts.

• 1 cup of Couscous
• 1 cup of chicken stock (or water if you don't have chicken stock)
• 1 tablespoon of butter
• 2 tablespoons of chopped fresh mint (or dried mint if you don't have any fresh mint)
• 3 tablespoons of fresh chopped parsley (or dried parsley if you don't have any fresh mint)
• Juice of of 2 lemons
• Salt
• Pepper
• Olive oil
• cooked shredded chicken (boil one whole chicken with water, salt and tumeric for an hour or until done. Let cool. Shred chicken) OR or two breasts of chicken
• 1 can of chickpeas (around 2 and a half cups), drained
• 3/4 teaspoon of tumeric

1. Prepare the chicken if not using shredded chicken: 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. This usually takes no more than 10-15 minutes. Alternatively you can marinate the chicken in a mixture of tumeric, salt, pepper and lemons for 10 minutes and then sautee until done.
3. Meanwile prepare couscous by following directions on the box. Usually this involves bringing 1 cup of chicken stock/water, 1 tablespoon of butter and salt to a boil. When chicken/water reaches boiling point, add one cup of couscous. Remove from heat quickly and stir. Cover and let it sit for 10 minutes.
4. Add chicken pieces to couscous. Add chickpeas, mint, parsley, juice of one lemon, salt and olive oil to taste. Mix all together.