A ready-made couscous salad becomes dinner when you warm it gently and stir in seasoned chicken. The lemon and dill flavors develop when warmed, and the quick-cooking chicken turns this shelf staple into a complete meal in minutes.

Serves 2. 25 minutes, 15 at the stove.

About 280 calories a serving, 39 g protein, 5 g carbohydrate, 12 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 12 ounces of chicken breast into thin cutlets and season both sides with salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat and cook the chicken for three to four minutes per side until golden and cooked through, turning once. Transfer to a plate.12 min
2. Pour the entire jar of lemon dill couscous salad into the warm skillet and stir gently over medium heat for three to four minutes until heated through. The vegetables will soften slightly and the flavors will meld.4 min
3. Return the sliced chicken to the skillet and toss gently with the warm salad to combine. Taste and adjust salt and pepper as needed, then divide between two bowls and serve warm.

Note Swap in shrimp, sliced turkey, or roasted chickpeas for the chicken. Leftovers keep refrigerated for two days and are fine served cold or briefly warmed. Serve with crusty bread or a simple green salad on the side.