I saw a variation of this in Women's Health a few months ago and thought it looked good. I decided to make it one night for my sister and I when Michael wasn't here for supper (didn't seem like something he would like). We thought it was a great different salad. The leftovers made a great easy lunch, and a good change from the daily peanut butter sandwich.
3 cups chopped arugula1/2 an avocado, chopped
1/2 cucumber, diced
2 Tbsp chopped red onion
1/2 cup canned unsalted chickpeas, drained and rinsed
1 boneless, skinless chicken breast, grilled and chopped
1 box couscous
1 Tbsp olive il
1/2 tsp orange zest
2 Tbsp lime juice
1 Tbsp honey
1 large pinch cinnamon
1/2 tsp ground cumin
Cook couscous according to directions on box. Combine all dressing ingredients in a blender until smooth. In a large bowl combine arugula, avocado, cucumber, onion, chickpeas, and chicken. Toss with dressing. Toss in couscous. Serve chilled or at room temperature.
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