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This chicken is flavored with fresh sage leaves and our Olivescca Olives. The rosemary garnish makes a beautiful presentation!


Ingredients:

• 1-2 lbs. Thinly Sliced or Chopped Raw Chicken


• 1 T Salish Sea Salt


• 3/4 C Olivasecca Olives, rinsed


• 3/4 C Dry Toasted Pine Nuts


• 10 Whole Fresh Sage Leaves


• 1 Pkg. Whole Wheat Couscous


• 2 1/2 T Rosemary Reserve Olive Oil

Preparation:

In a large bowl, combine chicken, sage, 1/2 T Salish, cover and shake to coat chicken with oil and salt. Place in refrigerator to marinade 2-3 hours (all day would be best). Prepare couscous as directed, using 1 1/2 T Rosemary EVOO in place of butter and finely ground Salish Sea Salt for table salt. While couscous is standing, heat 1-2 T Rosemary EVOO in large skillet and saut� chicken (including the sage leaves). After couscous has been fluffed, add chicken, pine nuts, olives, and toss lightly. Garnish sprigs of fresh rosemary and/or sage and serve. For moister couscous drizzle with extra Rosemary EVOO when tossing everything together.