- 1 medium zucchini, halved lengthwise and sliced into half-moons (1 1/4 cups)
- 1 cup fresh or frozen corn, thawed
- 1/4 cup olive oil, divided
- 3/4 teaspoon salt, divided
- 3 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 tablespoon snipped fresh thyme
- Freshly ground black pepper
- 3 cups baby spinach
- 2 cups cooked Israeli couscous
- 1 15 ounce can chickpeas, drained and rinsed
- 1 cup grape tomatoes, halved
- 1 cup crumbled feta cheese (optional)
- 2 cups cubed or shredded cooked chicken breast
1. Preheat the oven to 400 degrees F. In a large baking pan combine the zucchini, corn, 1 Tbs. of the olive oil, and 1/4 tsp. salt. Roast for 10 minutes or until just tender.
2. Meanwhile, for the dressing, whisk together the remaining 3 Tbs. olive oil, the lemon juice, honey, thyme, 1/2 tsp. salt, and pepper to taste.
3. In a very large bowl combine the spinach, couscous, chickpeas, tomatoes, red onion, and dressing. Toss to combine. Sprinkle the feta over the top, if using.
4. Separate the salad you'd like to keep vegetarian, and then add the cooked chicken to the rest. Serve warm or at room temperature.
- Nutrition analysis per serving: 307 calories, 9 g protein, 47 g carbohydrate, 11 g total fat (1 g sat. fat), 0 mg cholesterol, 4 g fiber, 7 g total sugar, 26% Vitamin A, 33% Vitamin C, 545 mg sodium, 47 mg calcium, 2 mg iron
Nutrition Facts Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 461, Fat, total (g): 14, chol. (mg): 79, sat. fat (g): 2, carb. (g): 47, Monounsaturated fat (g): 8, Polyunsaturated fat (g): 2, Trans fatty acid (g): , fiber (g): 4, sugar (g): 7, pro. (g): 38, vit. A (IU): 1320, vit. C (mg): 20, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 14, Pyridoxine (Vit. B6) (mg): 1, Folate (µg): 57, Cobalamin (Vit. B12) (µg): , sodium (mg): 614, Potassium (mg): 491, calcium (mg): 61, iron (mg): 3, Percent Daily Values are based on a 2,000 calorie diet.