Directions

  1. Prepare couscous as label directs using broth instead of water; cool completely. Toss couscous, lemon juice and cheese in a large bowl. Makes about 3 cups.
  2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken, seasoning, salt and black pepper; cook 7 minutes or until internal temperature reaches 165°F. Transfer to a large bowl.
  3. Heat remaining 1 tablespoon oil in same skillet over medium heat. Add bell pepper and onion; cook 3 minutes or until tender-crisp, scraping browned bits from bottom of skillet with wooden spoon. Add zucchini; cook 3 minutes or until zucchini is tender-crisp. Stir zucchini mixture into chicken mixture; cool completely. Makes about 4 cups.
  4. Divide couscous mixture, chicken mixture and arugula into containers, placing couscous mixture in 1 compartment, chicken mixture in 1 compartment and arugula in 1 compartment. Top couscous mixture with hummus; cover containers with lids and refrigerate up to 5 days.
  5. Peel, pit and slice avocado before packing to go; divide into 4 portions, wrap with plastic wrap and place in compartment with arugula.