Summer Couscous, Chicken and Spinach Salad

Healthy, fresh, delicious, and easy to make:
couscous salad with roasted chicken, baby spinach, tomatoes and cucumbers. 

Summer, I'm ready for ya! 
I just can't wait to kick off my shoes, slide into my bikini and enjoy all those long sunny days spent at the beach with my toes in the sand, and those lazy afternoon napping by the pool.
How about you - are you ready for bikini-season?!?... Or should I say mankini-season, for you boys out there?!? (Yeah, if you are wondering:  mankini is an actual thing. And if you haven't seen it yet, do yourself a favor and do NOT google it. Under any circumstances! Some things can never be unseen. Haha!).

So, whether you are ready or not for summer (and your choice of swimwear... NO judging here), today I present you with one of my favorite fresh, summery and bikini-friendly recipe that I'm sure will become one of your favorite too once you try it out!
This salad is a mix of Israeli couscous mingled with pieces of roasted chicken, baby spinach, sweet tiny tomatoes and crunchy cucumbers.  It's a one-dish meal, balanced and delicious. It's fresh, wholesome, filling, and oh-so versatile! 
Perfect for a picnic on the sand, a barbecue at the park, your next pool party ...or also to take along to school or work (I know, I know. Not everyone is on vacation).

This couscous salad is super easy and fast to prepare, especially if you have leftover cooked chicken that you are trying to use up and re-invent. And you can  prepare it ahead of time. Just refrigerate it, and it will be there waiting for you anytime the craving hits you. 
Buon appetito!

Other vegetarian recipes you might like:

Strawberry - Spinach Quinoa Salad

Greek-Style Farro Salad

Roasted Beet Salad with Burrata Cheese and Pistachios

Zucchini Pancakes

Baby Kale and Avocado Salad with Lemon Vinaigrette

Citrus Salad with Arugula and Quinoa 

Chickpea, Cucumber, Carrot, Celery Salad 

Summer Fennel, Cucumber and Watermelon Salad

Crispy Potato Tart 

INGREDIENTS:

1. • 1 1/2 cups  Israeli (pearl) couscous
   • 1/2 boneless chicken breast, roasted or grilled
   • 8 oz (225 gr) grape tomatoes
   • 1 medium cucumber
   • 2 cups (packed) baby spinach
   • extra virgin olive oil
   • lemon juice
   • salt and pepper to taste  

PREPARATION:

Cook the couscous in salted water following the directions on the box. Make sure not to overcook.
Drain well, drizzle with one tablespoon of olive oil  and let cool down.
Cut the chicken breast (fully cooked) and the cucumber in cubes.
Slice the little tomatoes in half.
Toss the tomatoes and cucumber with some sea salt and olive oil
In the serving bowl add the couscous, chicken, tomatoes, cucumber and spinach (you can break them in smaller pieces with your hands if leaves are too big).
Toss with a little more olive oil and lemon juice if you'd like. Salt and pepper to taste.