I won’t bore you with a story.
- 1/2 cup water
- 1/3 cup couscous, preferably whole-wheat
- 1 cup chopped fresh parsley
- 1/2 cup fresh mint
- 1/4 cup lemon juice
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons minced garlic
- 1/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper
- 1 pound chicken tenders
- 1 medium tomato, chopped
- 1 cup chopped cucumber
- Burrito tortillas
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, half the salt, and pepper in a small bowl.
Toss chicken tenders in a medium bowl with 1 tablespoon of the parsley mixture and the remaining 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-size pieces when cool enough to handle.
Stir the remaining parsley mixture into the couscous along with tomato and cucumber.
To assemble wraps, scoop a big scoop of the couscous mixture in a ladle and spread in the middle of a tortilla. And some chicken to the top of the mixture. Fold up the burrito and put it into a George Foreman grill or another like press.
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