Finals. Check. Marathon. Check. Woo hoo! What a week. I finished my first marathon in 4 hours and 26 minutes which translates to just over 10 minute miles. I’m still a little bit in awe of the race. I really didn’t start “feeling it” until mile 23. It was about that time that I swear I had the best slice of orange that I’ve ever had in my life from one of the aid stations along the course 🙂
Even with all the stuff going on, it’s no secret that we try a lot of new recipes. Good or bad, it seems that we rarely make things twice. Many of these recipes come right out of the blog world, but I also have that stack of cooking magazines that I’m sure most of us do. However, I don’t really seem to make recipes out of the magazines as often as I would like. They go into my pile and the recipes unfortunately get forgotten once menu planning starts.
When I got the June 2010 issue of Eating Well, I knew we needed to make this recipe right away. Before this recipe, I had never cooked with couscous. It had been on my list of things to make, but much like the magazines it got pushed aside.
Well, I’m glad we didn’t wait to long on these wraps because these were amazing! The hubby is still talking about them a week and a half later. I’d recommend splurging on the fresh mint if you don’t already grow your own. We don’t always cook with fresh herbs because we live in an apartment and have limited growing space, but the fresh herbs really make these wraps! The magazine suggests that these wraps be served with a green salad and a crisp glass of white wine. Sounds great to me!
Try them out next time you are looking for a lighter meal. We loved them!
Adapted from Eating Well June 2010
1/2 c. water
1/3 c. whole wheat couscous
1 c. chopped fresh parsley
1/2 c. chopped fresh mint
1/4 c. lemon juice
3 Tbsp. extra-virgin olive oil
2 tsp. minced garlic
1/4 tsp. salt, divided
1/4 tsp. freshly ground pepper
1 lb. chicken tenders
1 medium tomato, chopped
1 c. chopped cucumber
4 sun-dried tomato FlatOut Flatbreads
Bring water to a boil in a small saucepan. Stir in couscous and remove from the heat. Cover and let stand for 5 minutes. Fluff with a fork. Set aside.
Meanwhile, combine parsley, mint, lemon juice, oil, garlic, 1/8 teaspoon salt, and pepper in a small bowl. Toss chicken tenders in a medium bowl with 1 tablespoon of the parsley mixture and the remaining 1/8 teaspoon of salt. Place the tenders in a large nonstick skillet and cook over medium heat until cooked through, 3-5 minutes per side. Transfer to a clean cutting board. Cut into bite-sized pieces when cool enough to handle.
Stir the remaining parsley mixture into the couscous along with the tomato and cucumber. To assemble wraps, spread about 3/4 cup onto each wrap. Divide the chicken among the wraps. Roll the wraps up like a burrito, tucking in the sides to hold in the ingredients. Serve cut in half.