Red Light, Green Light

What is with this week? It’s moving along at a swift pace, yet it has been absolutely brutal. I don’t think I’ve fully adjusted to the new sleep schedule that was instated when our puppy arrived. All I’ve wanted to do all week at work is faceplant into my keyboard. But I can’t fully complain since the nights have been filled with fun plans like having friends over for dinner and playing dodgeball. That’s right, dodgeball!  I’ve been playing in an intramural league for three winters now; it’s totally hysterical and so much fun.

Also helping me through the week is one of my delicious lunch concoctions. Coming up with new and interesting ideas for workweek lunches can be tricky. Turkey sandwiches get old and green salads don’t excite me. I need something that satisfies without leaving me in a food-induced coma all afternoon.

A while back I shared with you one of my favorite lunch combos, which I like to reinvent time and again. It always involves a protein, a grain, and an array of veggies. Last time it was Roasted Vegetables with Rotisserie Chicken and Quinoa. My newest version is Stoplight Salad. This recipe includes red tomatoes, yellow peppers, and cucumbers, diced, and mixed with Israeli couscous, feta cheese and roasted chicken. The completeness and ease of a one-container meal to bring to work continues to be my go-to option.

A depiction of how I felt all week (not actually me in the pic!): 

 

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Stoplight Salad

What You Need

  • 2 boxes of Near East Roasted Garlic & Olive Oil Pearled Couscous or 4 cups prepared Israeli couscous
  • 1 medium-sized yellow pepper, diced
  • 2 medium-sized tomatoes, diced
  • ½ English cucumber, diced
  • 2 boneless, skinless chicken breasts
  • 1/3 cup crumbled feta cheese
  • ¼ to ½ cup Garlic Expressions salad dressing, other Italian salad dressing of choice, or olive oil and vinegar
  • Salt and pepper
  • Olive oil
  • Note: If you’re not using flavored couscous, you may need additional seasonings. I suggest adding basil or Italian seasoning mixture.

What To Do

  1. Preheat oven to 375°.
  2. Cook Israeli couscous according to package directions. Cool couscous to room temperature.
  3. Meanwhile, brush chicken with olive oil and season with salt and pepper. Roast chicken in the oven for 25-30 minutes, or until no longer pink. Allow chicken to cool, and then slice into bite-sized chunks.
  4. Once couscous and chicken have completely cooled, in a large bowl, add the chicken, yellow peppers, tomatoes, cucumber and feta to the couscous. Mix together until all ingredients have been combined.
  5. Toss the salad mixture with Garlic Expressions or other favorite Italian salad dressing. Adjust amount based on preference.
  6. Season with salt and pepper to taste.
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