for 4
- 1 cup whole-wheat pearl couscous (see Tip)
- ¼ cup tahini
- ¼ cup water
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons olive oil, divided
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- ¼ teaspoon crushed red pepper
- 1 clove garlic, minced
- 2 cups sliced mushrooms (half of a 10-oz. package)
- ½ medium red bell pepper, chopped
- 4 cups coleslaw mix (half of a 12- to 14-oz. package)
- 4 cups baby spinach (half of a 5-oz. bag)
- 12 ounces cooked chicken breast, chopped (about 2 1/2 cups)
- ¼ cup toasted sliced almonds
- ¼ cup crumbled reduced-fat feta cheese
- 1 tablespoon chopped fresh parsley
- 1 lemon, cut into wedges (Optional)
- Cook couscous in a medium saucepan according to package directions.
- Fluff with a fork and set aside.
- Meanwhile, whisk tahini, water, lemon juice, 1 Tbsp. oil, salt, pepper, and crushed red pepper in a small bowl until well blended; set aside.
- Heat the remaining 1 Tbsp. oil in a large nonstick skillet over medium-high heat.
- Add garlic and cook until fragrant, about 30 seconds.
- Add mushrooms and bell pepper; cook until the mushrooms release their liquid, about 3 minutes.
- Stir in coleslaw mix and spinach; continue cooking, stirring, until the spinach wilts, about 2 minutes.
- Stir in chicken, the couscous, and the tahini sauce; cook until heated through, 2 to 4 minutes.
- Sprinkle with almonds, feta, parsley, and lemon zest.
- Serve with lemon wedges, if desired.