• In a small pot, combine couscous, 1 cup water(2 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes.

• While couscous cooks, wash and dry produce. Zest and halve lemon. Trim and dice cucumber into ¼-inch pieces. Dice tomato into ¼-inch pieces.

• Once couscous is done, drain any excess water. Transfer couscous to a medium bowl. Add a squeeze of lemon juice (big squeeze for 4 servings); stir to combine. Refrigerate until ready to use in Step 5. • Place raisins in a small microwave-safe bowl; add enough water to cover. Microwave until plump, 15-30 seconds; set aside.

• Pat chicken* dry with paper towels. Season all over with oregano, garlic powder, salt, and pepper. • Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. • Transfer to a cutting board.

• While chicken cooks, in a large bowl, combine spinach, lemon zest, cucumber, tomato, feta, raisins (draining first), a large drizzle of olive oil, and a squeeze of lemon juice (big squeeze for 4 servings). Season with salt and pepper. • Transfer lemony couscous to bowl with spinach mixture. Toss to combine.

• Slice chicken crosswise. • Divide couscous salad between plates or bowls. Top with chicken. Serve with remaining lemon wedges on the side. ***Poultry is fully cooked when internal temperature reaches 165°.***