This delicious and easy-to-make chicken and couscous recipe will WOW your family. “Chopped” champ Chef Eric Levine shows us how.

Ingredients

· 1 cup whole-wheat pearl couscous

· ¼ cup tahini

· ¼ cup water

· 2 teaspoons lemon zest

· 2 tablespoons lemon juice

· 2 tablespoons olive oil, divided

· ½ teaspoon salt

· ¼ teaspoon ground pepper

· ¼ teaspoon crushed red pepper

· 1 clove garlic, minced

· 2 cups sliced mushrooms

· ½ medium red bell pepper, chopped

· 4 cups coleslaw mix

· 4 cups baby spinach

· 12 ounces cooked chicken breast, chopped

· ¼ cup toasted sliced almonds

· ¼ cup crumbled reduced-fat feta cheese

· 1 tablespoon chopped fresh parsley

Directions

1. Cook couscous in a medium saucepan according to package directions. Fluff with a fork and set aside.

2. Meanwhile, whisk tahini, water, lemon juice, 1 Tbsp. oil, salt, pepper, and crushed red pepper in a small bowl until well blended; set aside.

3. Heat the remaining 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms and bell pepper; cook until the mushrooms release their liquid, about 3 minutes.

4. Stir in coleslaw mix and spinach; continue cooking, stirring, until the spinach wilts, about 2 minutes. Stir in chicken, the couscous, and the tahini sauce; cook until heated through, 2 to 4 minutes.

5. Sprinkle with almonds, feta, parsley, and lemon zest. Serve with lemon wedges