Enjoy this easy, creative twist on salad!
Season 4 boneless, skinless chicken breasts (6 oz each) with cumin, paprika, salt, black pepper, and perhaps a bit of cayenne. Grill until cooked through. Cut into small cubes.
Cook 1 cup of pearl couscous according to package instructions and let cool just a bit. Add 3/4 lb. of cherry tomatoes that have been quartered, 1/4 lb. of sliced sugar snap peas or thawed peas out of a freezer bag, 1-2 T. of dried basil, 3 T. of lemon juice, and 2 T. of olive oil. Toss to combine. Add cubed chicken and serve!