Ingredients

• 1 (10-ounce) box instant couscous
• 6 ounces marinated artichoke heart quarters - drain and reserve liquid
• 1 cup halved cherry tomatoes
• 3 scallions, thinly sliced on a diagonal
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 large cucumber, peeled, seeded and cut into large dice
• 1/2 cup loosely packed mint leaves, roughly torn
• 1 store bought roast chicken
• 1 lemon, juiced
• 1/2 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• Pinch cayenne pepper

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Instructions

1. Make the couscous according to the directions. Uncover and fluff with a fork. Transfer the couscous to a large bowl and let cool.
2. To the couscous, add the artichoke quarters, cherry tomatoes, scallion, chickpeas, cucumber and mint.
3. Remove the breasts from the roast chicken - reserve the rest of the chicken for another use. Remove skin and cut the breasts into small pieces. Add the chicken to the couscous.
4. In a small bowl, whisk together the reserved lemon juice, olive oil and the reserved artichoke liquid. Season with salt, pepper, and a little cayenne pepper, to taste. Pour this dressing over the couscous mixture and toss lightly to combine.