Kristi's Chicken

Note: This is called "Kristi's Chicken" because she's the one who has more overtly asked for new food options. If you serve it and feel strange calling it "Kristi's Chicken," then you may call this "Cucumber Chicken and Couscous." :)

Prep time: 30 minutes, if you multi-task as a cook
Serves: 4

Couscous:
1 cup dry couscous
1 1/2 cup water
1 tbsp. Olivina margarine (or butter)

Bring water and Olivina to a boil in a medium saucepan. Add couscous and let simmer, covered, on low heat at least five minutes. Remove from heat and fluff with fork. Cover until ready to serve.

Chicken:
4 boneless, skinless chicken breasts
3 tbsp. extra virgin olive oil (approx.)

Pour olive oil into large frying pan (or wok) on medium heat. Add flavors to your liking (at least salt and pepper, though we recommend Montreal chicken spice). As oil and spices begin to bubble, add chicken breasts. Just before chicken breasts are completely finished, slice the chicken width-wise and place the slices back in the pan till completely cooked.

Cucumber topping:
1 1/4 cup chopped cucumber
1/2 cup chopped mushroom
1/4 cup chopped green onion
1 cup plain yogurt
1 cup sour cream
1 tbsp. dill weed
1 tsp. ground sea salt
1 tsp. fresh ground pepper

Mix all ingredients in large mixing bowl until well blended. (This part is not heated.)

To serve, place 1/4 of the couscous on a plate. Place one sliced, cooked chicken breast on the couscous. Do the same with the other three servings. When ready to serve, divide the cold cucumber topping among the four plates, covering the warm chicken with the topping. Serve immediately.

Hot tip: If you want a good lunchtime treat, try serving the cucumber topping by itself as a dip for mini pitas.