Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: bring chicken stock to a boil. place couscous in a heat proof bowl. stir in salt and cinnamon. pour boiling stock over couscous, cover and let stand for 5 minutes. remove cover, fluff with fork and allow to cool completely. if at all warm it will soften your veggies, which should stay fresh. in a large bowl combine olive oil, lemon juice and zest, red onion, cucumber, bell pepper and green onions. add the cooled couscous and toss until well blended. stir in the cilantro leaves. adjust with salt and pepper. serve cool.

Target recipe: cut the chicken breasts into cubes. coat with satay sauce and fry until done. cool. prepare the couscous as directed on the bag. prepared couscous should be around 2 cups. cool. cut the sun-dried tomatoes, tomatoes and mush the feta. optional - cut the avocado and onion into 1 cm cubes. toss everything together and sprinkle with sunflower seeds.