Moroccan Chicken Salad

3 chicken breasts, grilled or baked
Moroccan spices (or see marinade below)
4 T olive oil
3 c. dried couscous
3 c. chicken or vegetable stock
2 T. butter
2 zucchini, sliced
2 red peppers, sliced
1 large sweet potato, sliced
2 T. parsley
1/4 c. black olives
3 T. lime juice

1. Coat chicken in marinade or spices of choice (see recipe below for ideas)
2. Grill, bake, or sear chicken until golden brown. Remove. Slice in strips.
3. Toss vegetables with 1 Tbs. olive oil and cook (I grill on the bbq or bake in a pan coated with olive oil)
4. Pour stock over couscous and cook according to pkg directions. Stir 2 Tbs. butter through when cooked.
5. In a serving bowl, combine the cooked veggies and olives with the couscous.
6. Combine rest of the olive oil with lime juice and a teaspoon of the seasoning or marinade then drizzle over salad.
7. Top with sliced chicken and parsley.
8. Serve warm with salad greens and flat bread on the side.

Moroccan BBQ Marinade

1 small onion, finely chopped
1/2 cup olive oil
2 tablespoons lemon juice
1/2 cup fresh cilantro, chopped
1/2 cup fresh parsley, chopped
4 cloves garlic, minced
1 tablespoon paprika
2 teaspoons ginger
2 teaspoons salt (kosher)
1 teaspoon cumin
1/2 teaspoon turmeric

This is not technically vegetarian, but you could easily delete or replace the chicken with baked tofu or other meat substitute of choice. The couscous is very high in protein so it's great for vegetarians.