Monday, June 21, 2010

Mediterranean Wrap

We somehow ended up with a recent issue of Eating Well magazine. We'd never really perused it before, so we did. And we found a couple of recipes to try.

The first one was a simple Mediterranean Wrap. It seemed like an easy worknight meal and we prepared it and ate it within 45 minutes.

We deviated from the recipe by buying a rotisserie chicken and shredding it; we combined the entire herb and lemon juice mixture with the couscous and cucumbers instead of reserving some for dressing the chicken before cooking it.

We used fresh parsley and mint from our herb containers. It was light and refreshing and generally a good meal. Maybe when our cucumbers and zucchini ripen in our garden, we can remake this as a vegetarian dish.

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