Friday, July 18, 2014

Tennessee Tabouli

For the Couscous:
  • 1 teaspoon olive oil
  • ¼ teaspoon salt
  • 1 cup whole-wheat couscous
For the Tabbouleh:
  • Juice of 3 lemons
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • 2 cups cherry tomatoes, halved
  • 3 small or 1 large cucumber, chopped
  • 2 scallions, sliced thin
  • 1 bunch parsley, stems removed and chopped
  • 1 large dark green leafy lettuce
  • 2 boneless skinless chicken breasts, cooked and sliced into strips
  • ¼ cup low-fat feta cheese
  1. In a medium pot, bring 1 cup water, olive oil and salt to a boil on moderate heat. Remove from the heat, stir in the couscous, cover, and let it sit for 5 minutes. Fluff with a fork and pour into a large serving bowl to cool.
  2. In a medium bowl, whisk together the lemon juice, olive oil, and salt and set it aside. Add the cherry tomatoes, cucumber, scallions, and parsley to the couscous. Drizzle the dressing on top and toss. Lay a large lettuce leaf or two smaller ones on each plate. Divide the tabbouleh, top with chicken and feta.
Mom found this in the Tennessean (newspaper).  The young lady, Lily Sahihi, won a dinner at the White House with this healthy recipe.  7/17/14 USAToday

No comments:

Post a Comment