Ingredients
-
1 cup whole-wheat pearl couscous (see Tip)
-
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 (half of a 10-oz. package)
-
½ medium red bell pepper, chopped
-
4 cups coleslaw mix (half of a 12- to 14-oz. package)
-
4 cups baby spinach (half of a 5-oz. bag)
-
12 ounces cooked chicken breast, chopped (about 2 1/2 cups)
-
¼ cup toasted sliced almonds
-
¼ cup crumbled reduced-fat feta cheese
-
1 tablespoon chopped fresh parsley
-
1 lemon, cut into wedges (Optional)
Directions
-
Cook couscous in a medium saucepan according to package directions. Fluff with a fork and set aside.
-
Meanwhile, whisk tahini, water, lemon juice, 1 Tbsp. oil, salt, pepper, and crushed red pepper in a small bowl until well blended; set aside.
-
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.
-
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.
-
Sprinkle with almonds, feta, parsley, and lemon zest. Serve with lemon wedges, if desired.
