This salad was delicious, at once hearty and healthy. I made it vegan, but there are instructions to add chicken and/or cheese if you choose. I liked it best at room temperature, though it keeps well in the fridge for a few days. The recipe is from Parents magazine.
1 medium zucchini, halved lengthwise and sliced into half-moons (1 ¼ cups)
1 cup fresh or frozen corn, thawed
¼ cup olive oil, divided
¾ tsp. salt, divided
3 Tbsp. fresh lemon juice
1 Tbsp. honey
1 Tbsp. fresh thyme leaves
freshly ground black pepper
3 cups baby spinach
2 cups cooked Israeli couscous
1 15-oz. can chickpeas, drained and rinsed
1 cup grape tomatoes, halved
1 cup crumbled feta cheese or lactose-free substitute (optional)
2 cups cubed or shredded cooked chicken breast (optional)
Preheat the oven to 400 °F. In a large baking pan combine the zucchini, corn, 1 tablespoon of the olive oil, and ¼ teaspoon of salt. Roast for 10 minutes or until just tender.
Meanwhile, for the dressing, whisk together the remaining 3 tablespoons of olive oil, the lemon juice, honey, thyme, ½ teaspoon of salt, and pepper to taste.
In a very large bowl combine the spinach, couscous, chickpeas, tomatoes, red onion, and dressing. Toss to combine. Sprinkle the feta and chicken pieces over the top, if using.