Couscous with Chicken, Feta, and Dried Cranberries
Serves 4-6

Dried cherries are a great substitute for the cranberries in this dish and ricotta salata cheese stands in well for the feta.

1 cup couscous
1 small bag of baby arugula or spinach
2 cups cooked chicken (warmed through)
½ cup dried cranberries
½ cup minced red onion
1 cup feta cheese, crumbled
2 tablespoons fresh mint leaves, minced
¼ cup extra virgin olive oil, more or less to taste
Salt and pepper to taste

Combine couscous with one cup boiling water, cover and let stand until the water is absorbed, about 5 minutes. While couscous is still warm, stir in the arugula, cover, and allow arugula to wilt slightly. Add chicken, cranberries, red onion, feta, and mint and toss to combine. Add extra virgin olive oil to taste and finish by seasoning with salt and pepper. Serve either warm or at room temperature.