Tennessee Tabbouleh

Courtesy of epicurious

Servings: 4
Prep Time: 10 Min.
Cook Time: 5 Min.

For the Couscous:
* 1 tsp. olive oil
* 1/4 tsp. salt
* 1 c. whole-wheat couscous
For the Tabbouleh:
* juice of 3 lemons
* 2 Tbsp. olive oil
* 1/2 tsp. salt
* 2 c. 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
* 1/4 c. 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.

From The 2014 Healthy Lunchtime Challenge Cookbook
Recipe Provided by Lily Sahihi, Age 9
All Food Photography by Jeff Elkins of Jeff Elkins Photography for Epicurious
For more information, please visit epicurious.com

Calories: 445;   Total Fat: 14g;   Total Carbs: 41g;   Protein: 34g;