Chicken Couscous Salad

Half cup couscous
Half cup boiling water
200g chicken breast (you can use left over chicken if you have it)
Half cup chopped cucumber
Half cup cherry tomatoes, halved
2 tablespoons chopped parsley
Half cup sliced kalamata olives
1 cup spinach
60g feta cheese
1 tablespoon lemon juice
2 tablespoons olive oil
6-8 sundried tomato strips – you can find these in the deli section of supermarkets (optional)
Salt and pepper

Place couscous in a bowl. Add boiling water, cover, and let sit for 5 minutes. Fluff with a fork.
Heat 2 teaspoons oil in frying pan and add chicken, add salt and pepper (and other herbs you like – Italian mixed herbs) and cook each side until cooked.
Transfer chicken to a chopping board and slice.
Combine couscous with vegetables, kalamata olives, herbs, chicken, sundried tomato, Danish style feta, lemon juice, olive oil, salt, and pepper.
Serve warm or chilled.