Ingredients:
1 cup couscous
2 cups halved cherry tomatoes
2 cups chopped cucumbers
3 cups massaged kale
1 lemon
1 can garbanzo beans
1 pound chicken tenders
1 cup pickled onion or regular onion

Ingredients:
1/2 cup olive oil
1/4 cup red wine vinegar
2 garlic cloves (minced)
juice of one lemon
1 tablespoon honey
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon of black pepper
1.5 tablespoons fresh parsley

Directions:
Measure a 1:1 ratio of couscous and water. When water is boiling, add couscous, cover, and take off heat.

Peel cucumber and chop and half cherry tomatoes.

Massage kale with a squeeze of lemon juice, drizzle of olive oil, and kosher salt.

Season and grill chicken. You can use your own marinade if you like.

Roast garbanzo beans at 425 degrees for about 15 minutes. Dry first, toss in olive oil, cumin, garlic powder, and kosher salt.

Once cooked, toss with vinaigrette and top with garbanzo beans.

Chef Leigh Dluhos has a Culinary Arts degree from Johnson & Wales University, a B.S. in Exercise Physiology, and an M.A. in Nutrition and Health Promotion. Her goal with starting Spork and Knife is to create macro-friendly meals each week for her clients while bringing them into a healthier foodie world. For more information or to order, visit Sporkknife.com or follow her on IG @spork.knife.food.