Turmeric Chicken Salad
Bring a medium pot of lightly salted water to a boil. Add couscous; cook 10 min. Drain and rinse in cool water; transfer to a medium bowl.Advertisement
While couscous cooks, combine turmeric with 1/4 tsp salt and rub all over chicken.
Heat oil in a large stainless skillet over med-high. Sear chicken 3 min on each side, reduce heat to medium and cook 3 to 5 min, until cooked through. Remove to a cutting board and let cool.
Make dressing: In a small bowl, whisk lemon juice, cilantro, honey and salt. While whisking, add EVOO in a thin stream.
Cut chicken into 1/2-inch pieces. Combine in a bowl with couscous, bell pepper, chickpeas, raisins and half the almonds. Toss with half the dressing and salt to taste. Divide among 3 resealable containers, dividing remaining dressing and almonds alongside. Before eating, drizzle with dressing and top with almonds. Make it Vegetarian: Omit chicken from the salad and get your protein from two hard-boiled eggs to eat on the side.