1 cup uncooked couscous
¼ tsp salt
1 small chicken breast (about ¼ pound)
¼ tsp salt
¼ tsp. garlic powder
¼ tsp. onion powder
½ tsp. paprika
1 Tbsp. + 2 tsp. olive oil, divided
2 Tbsp. balsamic vinegar
1 tsp. dijon mustard
1 tsp. honey
¼ tsp. salt
⅛ tsp. pepper
2 cups chopped strawberries
1 cup crumbled feta cheese
½ cup pine nuts
¼ cup chopped flat-leaf parsley
Add water and ¼ tsp. salt to a medium saucepan. Bring to a boil, turn the heat off and stir in couscous with a fork. Cover and let sit for 10 minutes. Uncover, fluff with a fork and spread on to a baking sheet. Pop in the freezer until cooled, about 5-10 minutes. (Can be made up to a day in advance.) Cut chicken in half lengthwise,. Evenly sprinkle all sides of chicken with garlic powder, onion powder, paprika and ¼ tsp. salt. Heat a small skillet to a medium heat. Add 2 tsp. olive oil. Cook chicken until golden brown on both sides and cooked through, about 3 minutes per side. Let cool slightly and cut into bite-sized pieces. Set aside. In a small bowl, whisk together balsamic vinegar, mustard, honey, remaining salt and pepper. Slowly whisk in remaining tablespoon of olive oil. Toss cooled couscous with dressing. Add in chicken, strawberries, feta, pine nuts and parsley. Toss until combined. Season with salt and pepper.