Cool Couscous Chicken Salad

1 (10oz) box instant couscous
6 oz jar marinated artichoke hearts quarters- drained and reserve liquid
1 cup halved cherry tomatoes
3 scallions, thinly sliced on diagonal
1 (15 oz) can chickpeas, drained and rinsed
1 large cucumber, peeled, seeded and cut into large diced pieces
½ cup loosely packed mint leaves, roughly torn
1 store bought rotisserie chicken
1 lemon, juiced
½ cup extra-virgin olive oil
Salt
Freshly ground pepper
Pinch cayenne pepper

Make the couscous according to package directions. Uncover and fluff with a fork. Transfer the couscous to a large bowl and cool.

To the couscous, add the artichoke quarters, cherry tomatoes, scallions, chickpeas, cucumber (I use an English cucumber that does not need to be peeled or seeded) and mint.

Remove the breast from the chicken-reserve the rest of the chicken for another use. Remove the skin and cut the breast into small pieces. Add the chicken to the couscous.

In a small bowl, whisk the lemon juice and olive oil together. Season with salt and pepper and a little cayenne pepper to taste. Pour over the salad and toss lightly to combine. Serve with rolls or muffins.