2 boneless skinless chicken breasts, cooked and sliced into strips
¼ cup low-fat feta cheese
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.
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
Connie, Vickie, Helen and Sandy - weary of always swapping recipes for Thanksgiving, Christmas and entertaining -- we decided to post them here. They are mostly southern, as we are -- proudly hailing from Kingsport, Tennessee, Dobyns-Bennett High School, and Trevecca Nazarene College.
Butter, mayo, and southern accents are key ingredients. Hope you enjoy - we certainly have!