Grilled Davenport Salad

The Ingredients

For the Salad
2 Red Peppers

2 Portobello Mushrooms

2 handfuls Arugula*

1/4 cup Kalamata Olives, sliced

1/4 cup Feta Cheese, crumbled
Sliced Almonds for garnish
Olive Oil
Salt and Pepper
For the Vinaigrette
1 bulb baby Vidalia Onion**
2 Tbsp Olive Oil
2 Tbsp Sherry Vinegar
Salt and Pepper

The Plan
Grill Veggies.
Make Vinaigrette.
Assemble.

The Method
Do what you usually do and preheat your grill.
Toss Red Peppers, Mushrooms and Vidalia Onion with a bit of Olive Oil and Salt and Pepper.
Grill veggies. (When roasting Red Peppers, you really want the skin to get nice and black. You will have to turn them occasionally to get the skin burnt on all sides. Remove the Red Peppers from the grill and place either in a paper bag or in a covered bowl for a few minutes. Once the Peppers have cooled enough to be handles, gently remove the skin. You can do this carefully with your chef knife, but if that doesn't sound good to you, run them under cold water and remove the skin with the water running).

Slice the Vidalia Onion like you would a green onion, and cut the bulb into a small dice. Place into a bowl with Olive Oil. Slowly drizzle in Sherry Vinegar while whisking and stir until well combined. Season with Salt and Pepper.

Slice Red Peppers and Portobello Mushrooms. Combine with remaining salad ingredients. Add Vinaigrette, top with almonds and serve.

Yield: 2 Salads
Points: 5 per Salad

* If the word "handful" freaked you out, don't let it. Use your best judgment.
** Baby Vidalia Onions are just like how they sound. Early harvested, they kinda look like green onions attached to a bulb.
***Lastly, this recipe was really a team effort. Thanks PMR.

Orange Soy Sirloin Stirfry

The Ingredients

Juice of 1 Orange
1/2 cup Soy Sauce, low sodium
1 clove Garlic, minced
1 tsp Fish Sauce
1 Tbsp Oyster Sauce
1 1/2 lb sirloin, trimmed (of as much fat as possible) and sliced
1 yellow Onion, sliced
2 cloves Garlic, minced
1 Red Pepper, sliced
1 head Broccoli, cut into florets

2 Tbsp Sesame Oil

4 Green Onions, sliced
Sesame Seeds for garnish

The Plan

Marinate Sirloin.

Chop Veggies.

Stir Fry.

The Method

Combine Orange Juice, Soy Sauce, Garlic, Fish Sauce and Oyster Sauce in a medium bowl. Stir to combine. Add Sirloin and marinate, at room temperature, for thirty minutes.

Heat wok (or large saute pan) over high/medium heat. Add 1 Tbsp Sesame Oil. Add Onion and cook until translucent. Add Garlic and cook until fragrant. Add Red Pepper, Broccoli Green Onion and stirfry until Broccoli becomes bright green. Remove from pan.

Add remaining Sesame Oil and let pan reheat. Add drained Sirloin, and cook until just heated through, about 2 minutes. Remove from pan and mix with veggies.

Add marinating liquid and bring to a boil. Reduce to a simmer for about 5 minutes or until liquid slightly thickens.

Combine all elements. Top with Sesame seeds as garnish. Serve with whatever you want. I choose a brown/red rice combo.

Yield: 5 portions

Points: 4 per portion

Napa at The Peabody Orlando

I like food. A lot.

I like food that is fresh, exciting and innovative. I like food that surprises me with it's complexity of flavors in the same bite. Food that goes well with wine. And beer. Food that is bright and colorful. And fun. Food that is slow, and moseys to my plate without having to ride cross country with an Amtrak ticket in it's back pocket.

So when I'm able to experience all of this, I jump at both the opportunity and the chance to tell others. Napa is a new restaurant located in The Peabody Orlando and describes itself as "drawing on inspiration from Wine Country" while having a menu that is"comprised of organic, sustainable farm-to-fork selections". Intrigued, my friends and I enjoyed a fantastic lunch over at Napa a few weeks ago.

The newly renovated Peabody Orlando was hopping with people and quite impressive with it's increase in rooms and new dining options. Napa is located just off the main entrance on the lower level of the hotel. The space itself is gorgeous: modern and clean while retaining a certain degree of edginess. Plus the wine decor was pretty cool.

To start we shared the Crispy Cape Canaveral Calamari served with an Asian Curry Slaw and a Pepper Aioli. The calamari was a fantastic combination of melt in your mouth tenderness with a crispy shell. The slaw was a nice surprise. The crunchiness provided a good textural contrast while the curry added a whole new element to the plate.

I chose the House Ricotta and Crab Cavatelli for my entree. The homemade pasta, fresh and delicate, was tossed with Rapini, Cippolini Onions, Pancetta, Waterkist Farms (located in Sanford, Fl) Tomato Confit. Sounds like a lot...and it was. Full of flavor, this dish pleased me on many different levels. I loved the sweetness of the onions with the savoriness of the pancetta together with the pasta. The portion size was also large enough for me to take home half of the entire dish.

We finished our meal with the Meyer Lemon Tart topped with a Basil Sorbet. The dessert was a hit, and the bright flavors of the tart with the clean sorbet were a perfect light ending to the meal.

And, true to it's name, Napa did have a great wine selection. We enjoyed the MacMurray Ranch Pinot Gris (ironically from Sonoma) throughout the meal. New World Pinot Gris has really become a favorite of mine. It can be very versatile with subtle hints of acidity and rich floral undertones.

I'd eat at Napa again in a heartbeat. The service was excellent, and valet parking is validated for those who are not staying at the hotel. Florida does have many local food options, and it's great to see a restaurant that takes advantage of this while producing some really tasty food that goes well with wine. And is exciting. And is slow. See, turns out I don't ask for too much after all!

A bit more than half way there.

The Chef's Series.

Happy New Year and all that good stuff. If improving your culinary repertoire is on your list of resolutions, you have come to the right blog! Some great culinary classes will be featured at the school during 2011, and they are open to the public. And taught by some amazingly talented chefs. Check out the site for more information:

www.LCBChefsSeries.com

3 Things to do in Celebration

Taking a stroll around the Town Center in Celebration is one of my favorite things to do in Orlando. It's even better during the holidays and is a great way to get into the Christmas spirit. While you're there, make sure you check out three fun things to do in Celebration:

1. Enjoy the Snowfall. That's right folks, it snows nightly in Celebration. Through Friday December 31st, you can enjoy and experience the holiday season in a unique way in Orlando. Snow falls in the Celebration Town Center at the top of the hour between 6pm and 9pm. You can also enjoy other seasonal festivities such as Ice Skating, Horse and Carriage Rides, Photos with Santa and Train Rides for the kiddies.

• Ice Skating: $10 for a minimum of 1/2 hour (Skates included) 4pm -10pm daily
• Horse and Carriage Rides: $25 for the first two passengers, $10 per additional
• Horse and Carriage Holiday Home Tour $25 per person
• Train Rides: $5
• Singing along with the Charles Dickens Carolers: Free

2. Enjoy dinner at Seito Sushi. Seito is a local chain with four locations across Orlando and is at the top of my list for sushi in Orlando. Amidst a hip yet comfortable setting, they have a wide variety of gourmet rolls that will kick start your taste buds. Try some of my favorites: Torchamaki (spicy crawfish and asparagus topped with white fish and "torched"), Sweetheart (Coconut Shrimp topped with crab and a sweet coconut sauce) and the Lava (California roll topped with baked Scallops and a creamy Masago sauce).

3. Have a glass of wine at Imperium Food and Wine. Located on Market Street in the Town Center, this is officially my favorite spot in Celebration. The quaint wine bar has prime outdoor seating for people watching and snow fall. Enjoy a fun assortment of wines and well as food items such as flatbreads, paninis, salads and wraps.

While enjoying your time in Celebration, don't forget to do one of the basics: relax and enjoy yourself. If you're staying one of the nearby local hotels such as Disney's Grand Floridian Resort and Spa Orlando, head on over to enjoy the holiday celebration...and the Carolers!

3 Thanksgiving Buffets in Orlando

Hooray! My favorite time of the year is just around the corner! Thanksgiving marks the time when all things are good. Starting with that perfect bite: turkey, mashed potatoes, stuffing a gravy and ending with holiday cookies and the smell of all things Christmas. If you're visiting Orlando for the holiday or a local just looking for a place to have a nice meal, here are three suggestions to get out and about on the infamous turkey day.

1. Islands Dining Room at Universal's Royal Pacific Resort-a Lowes Hotel. The resort itself is a prime example of vacation luxury. The South seas exotic theme leads to that perfect feeling of zen that we are all looking for while traveling. The large, Indonesian style Islands Dining Room will provide the perfect backdrop for a festive Thanksgiving buffet. Traditional turkey meals will be offered as well as the all time favorite prime rib. There will also be a variety of food stations including: sushi, stir fry, omelet and waffle (until 2pm). Besides the food you can enjoy live music, hula dancers, face painting for the kids and the chance to get up close to some Universal characters.
Hours:
11am - 8pm
Price:
$43.95 for adults with Champagne included
$17.95 for kids 12 and under, kids under 3 are free

2. The Vineyard Grill at The Ritz-Carlton Orlando Grande Lakes. This Orlando resort is the ultimate example of upscale bliss. The hotel, spa, pools and all surrounding property are absolutely breathtaking. You can enjoy what will be a delicious buffet at their Vineyard Grill located in the heart of the plush surroundings that are already adorned in Christmas decor. Traditional Thanksgiving fare will be offered in addition to breakfast and carving stations.
Hours:
12pm-8pm
Price:
$89 for adults
$39 for children

3. Capriccio Champagne Brunch at The Peabody Orlando. This resort has recently completed massive renovations that solidify it's standing as one of the top resorts in Orlando. I've taken a peek at their menu for their Thanksgiving buffet and was very impressed by the variety of options! Breakfast items and assorted brick oven pizzas join the list of Thanksgiving proteins such as turkey, prime rib and ham. A wide assortment of sides and desserts wrap up this list. Do me a favor, if you choose this buffet, try the butternut squash with parsnips, beets and truffled honey and let me know how it is!
Hours:
11am-4pm
Price:
$59.50 for adults
$25 for children 6-12, kids under 5 free

So head out, eat some good food and have fun! And most importantly, make sure you get that perfect bite!

*Reservations are required at all of these locations. Prices and hours are subject to change.

Imperium Food and Wine

I'm not gonna lie. I don't exactly make it out to Celebration too often. In fact, every time I do swing by that part of town, I'm always amazed as to how I actually got there. If you asked for directions right now, I'm not even sure that I could point to Celebration on a map. Point being, I had a nice surprise last week when I stopped by Imperium Food and Wine for a quick midweek meal.

The restaurant is spacious and relaxed but we took advange of the outside seating to enjoy the weather. The wine list was impressive, organized in my preferred price by the glass listing. I went for the classic inexpensive Wrongo Dongo-a Monastrell from Spain. (Remember, a very wise woman once told me, "You can't go Wrongo with the Dongo!")

The food menu has a wide variety of options from flatbreads to paninis and wraps. We started with two soups: the Tomato Basil -rich and creamy with just the right amount of spices and the Potato Leek which was thick and hearty (and I believe homemade!) on a cool evening. We also shared two half orders of flatbreads: The Thai Shrimp and the "Aloha". The shrimp flatbread was fantastic with it's crunchy Napa cabbage and (almost too) spicy peanut sauce. The Aloha with it's thinly sliced ham, pineapple and sweet red pepper sauce was delicious.

I'm sure I'll be back to Imperium Food and Wine at some point to enjoy a nice glass of wine and a bite to eat. Probably the next time I'm lost in Celebration, of course.

Winter Park Harvest Festival

Looking for something to do on Saturday? Head out and support local fare at the first annual Winter Park Harvest Festival. The day is chock full of activites and seminars as well as gardening and cooking demos. The festivities will be capped off with a farm to table dinner-5 courses with food provided by Luma, Ravenous Pig, K Restaurant, Mi Tomatina and Big Wheel Provisions among others.


I actually went to high school with the founder of this event, John Rife, which proves that this is truely all about the hometown. For his benefit and mine, I won't say what year we graduated.


You can get more info here.


Oh, and don't forget, Happy Beujolais Nouveau day!

Looking for your 15 minutes of fame?

Alright friends in Orlando, if you've been itching to get out there and make a fool out of yourself on television, you might have your chance. Two cooking reality shows are holding open casting calls in the next few weeks in our City Beautiful. Check them out if you're interested, but please do not tell them I sent you!

24 hour Restaurant Battle Open Call in Orlando Sunday November 14th.

Master Chef Season 2 Open Call in Orlando on Saturday November 20th.

Roasted Butternut Squash Puree

Yeah, whatever, I know it looks like baby food. But it tastes really good. Rich and flavorful, this is a great healthy side dish. I think I may actually serve it at Thanksgiving as a dip. Plus, I'm ready to turn my squash addiction from the summer varieties to those of fall!

The Plan

Chop and Roast veggies. Puree.

The Ingredients

1 medium Butternut Squash, peeled and cubed*

1 Onion, rough chopped

2 cloves Garlic, smashed

1 Tbsp Olive Oil

1 Tbsp fresh Sage, minced

1/2 cup plain Greek Yogurt

1/4 tsp powdered Ginger

1/4 tsp powdered Cinnamon

Salt and Pepper

The Method

Preheat oven to 375F.

Place Squash, Onion and Garlic on a sheet pan. Drizzle Olive Oil and Sage over the veggies. Throw on a pinch of Salt and Pepper. Toss to coat. Roast for about 20 minutes, or until tender.

Remove from oven and let cool for a few minutes. Place veggies, Yogurt, Ginger and Cinnamon in a food processor. Puree until mixture has, well, turned into a puree. Your choice, you can leave it a bit chunky or continue pureeing until smooth. Salt and Pepper to taste.

*Don't be intimidated by the Squash. I know it looks a bit scary. Here's what you do: Cut off the top and bottom. Peel. Slice the neck into disks. Cube. Slice around the bulb area of the squash. You can still use the meat the surrounds the seeds.

**I served this with a Thyme roasted chicken breast.

3 Things to do in Downtown Orlando on a Sunday Afternoon.

With this fantastic weather we have been having, I started thinking about some of the things I love to do in Orlando. If you're visiting and staying at a resort like the recently revamped Peabody Orlando, take a break from the theme parks and check out part of the local culture. So here's three things that an Orlando native enjoys downtown on a Sunday afternoon!



First, have Brunch at Hue. I've been a fan of this restaurant for quite some time. And it's not just because they have an awesome Bloody Mary Bar to kick start the relaxation on a Sunday. It's a great place to people watch and I've always had fantastic service. The brunch menu has a great variety of options anywhere from traditional sandwiches (my favorite is the Turkey Brie and Brandy Poached Pear Croissant) to fun breakfast items like the three different Scramble platters (go for number 2: ham, spinach and cheddar with the sweet potato mash). But I think my favorite brunch pairing with the Bloody Mary Bar is the Steak and Eggs: Petite Filets, Scrambled Eggs and Tater Tots.


After indulging at brunch, you'll probably get the itch to get up and walk around. So for your second activity, take a walk around Lake Eola and feed the swans. It's a time honored tradition here in the City Beautiful and a great way to enjoy not just the perfect weather, but our fantastic city as well. The walk should take about 20 minutes, and you'll be entertained by not only the wildlife and scenery, but also by some of our locals. Enjoy the strums of guitars or just make fun of the people who dress up their dogs. And carry them around in backpacks.


After your jaunt around the lake, make sure to check out the Orlando Farmer's Market. Open every Sunday from 10am to 4 pm, this is certainly one of the favorite farmer's markets in the state. Because who can resist not just the goods you can purchase here, but also the backdrop? Situated under the enormous oak trees with an urban backdrop, stroll around and check out local produce as well as art, jewelry, plants and food items. And be prepared, because you can also purchase the best and freshest orange juice on the planet. Or you can just sit back, relax and imbibe in the Wine and Beer garden. And then maybe take another walk around the lake!

Rick Bayless in Orlando!

Top Chef Master and one of my personal favorite chefs is heading to Orlando!

Chef Rick Bayless will be hosting a cooking demo and book signing next Sunday October 17th at 2pm at the Macy's at Millenia Mall.

I was lucky enough to eat at Topolobampo years ago and think it's pretty cool that he is now in kahoots with my favorite retail outlet by being part of the Macy's Culinary Council. Chef Bayless will be cooking samples of his trademark Latin cuisine and will be signing his new book, "Fiesta at Rick's". Reservations are recommended but not required.

You can make your ressies by calling 1-800-329-8667 of for more info, click here.

See you there!

Citrus: Eat, Drink and Be Local

Years ago when I was a hipster in my twenties, I lived in an apartment building on Orange Ave, just north of Colonial. The Uptown area was not much to look at then, except for the large bank building that my windows overlooked. It's nice to see the area getting a bit of attention...and I have to admit that I wish Citrus had been open when I lived across the street.

I may have been lying when I told you that I was a hipster, but I'm straight up telling you with truth when I say that I really liked this restaurant.

Citrus, along with HUE and Cityfish, is owned by Urban Life Management Restaurant Group. The Citrus website describes their concept as being "our interpretation of Florida flavors and ideas like fresh, clean, local and independent". Hence the tagline, "Eat, Drink and Be Local". I like their thinking, and even though I don't see too much evidence of local fare on their menu, I guess it's good that they are supporting the cause. The space was really magnificent. Muted tones and eye popping art work adorned the walls. The open space lent that urban downtowny feel. And I'll probably visit again just to sit in the cool bar area and have a drink.

I started off the meal with the Skirt Steak and Cheese Flatbread. The thin and crunchy crust was covered with caramelized onions, Vermont Cheddar, Manchego and a Roquefort cream. Yikes, Urban Flats has a run for it's money with the appetizer. Decadently rich with the cheese and sweet with the onions, this flatbread really worked for me. I also tried a companion's Shrimp and Lobster Fritters. I found the fritters to be average, but they were served with a refreshing mint and pineapple chutney. And, truthfully, I have always enjoyed the odd juxtaposition of a fried item served with a light and fruity item. It really tends to lighten up the heavy fried feel of the other portion of the dish.

Then I did something wild and crazy that I hadn't done in awhile: I ordered pasta. And to tell you the truth, after being pasta free for quite some time, I almost fell out of my chair when I took my first bit of this homemade Chicken Ravioli. The pasta was perfectly cooked and practically melted in my mouth. The menu had described the chicken stuffing as being smoked, but I found it rather bland. Which was really no big deal because the Black Truffle Sauce and hunks of Wild Mushrooms brought the flavor to the table. One warning: this was a huge portion. Be prepared to take some home for lunch the next day!

I finished up my meal with the appropriate Orange Avenue Cake. The not too sweet orange cake was layered and topped with silky smooth cream cheese icing and some mini white chocolate chips. The promised Grand Marnier whipped cream was the big disappointment of the night-I don't think anyone would have served that if they had tasted it in the kitchen. But otherwise I'd highly recommend this dessert....especially to those of us who still have appreciation of the good-ole-fashioned creamsicle. You know, us hipsters.

Finally got a new camera.

Weight Watchers Chocolate Chip Cookies

Straight off the WW website, these cookies are AWESOME! Kathleen made some for us last month, and I was really quite impressed with this "diet" dessert recipe!


The Ingredients
2 Tbsp Butter, softened
2 tsp Canola Oil
1/2 cup dark Brown Sugar, packed
1 tsp Vanilla Extract
1/8 tsp salt
1 large Egg White
3/4 cup Flour
1/4 tsp Baking Soda
1/2 cup semi-sweet chocolate chips



The Method
Preheat oven to 375ºF.

In a medium bowl, cream together butter, oil and sugar. Add vanilla, salt and egg white; mix thoroughly to combine.

In a small bowl, mix together flour and baking soda; stir into batter. Add chocolate chips to batter; stir to distribute evenly throughout.

Drop rounded half-teaspoons of dough onto one or two large nonstick baking sheets, leaving a small amount of space between each cookie. Bake cookies until golden around edges, about 4 to 6 minutes; cool on a wire rack.

Yield: 24 cookies

Points: 1 each

Awkward Service Situations.

On Saturday night my brother and I headed out to a swanky steak house on I Drive to take full advantage of the Magical Dining Month. While the food was great, the rest of the evening left me a bit perplexed. So I think I'm going to start a new series....about awkward servers.

First off, while the ambiance in the restaurant was beautiful, we didn't get to see much of it. We were tucked away in what I called the "kiddie room"-a small space with about eight tables. We sat amongst casually dressed tourists and, yep, you guessed it, the families with children. Why were we seated there? Who knows. Maybe it's because I mentioned the Magical Dining on the Open Table reservation. Maybe it's because we were casually dressed. I felt like I was assigned to the kid's table at Thanksgiving dinner. You know the one I'm talking about. The fold out card table with the plastic tablecloth.

But the odd part really came into play with the server. After delivering our salads, he looked down at his fingers and finding something there, wiped them on the napkin that encased our bread basket. Hmm.

During the wine service, he looked down at his fancy vest and noticed a stain. So he literally brought it up to his nose to smell it. While he was holding our bottle of Atteca Garnacha. (Which, for the record, was fabulous!)

Lastly, my brother and I split the check. Which means that he had two separate credit cards with the same last name. When he returned to our table after running the cards, he asked, "Um are you guys married? Cause I'm kinda confused."

So I guess my point is that even if you are that swanky restaurant that is all about the glitz and glory, there can always be a green piece of meat that can ruin the whole experience. Yep, your food was good and your wine was good. But after that meal I just want to eat in a restaurant that lets me sit at the grown-up's table.

La Nuova Cucina

The written word almost cannot express how much I enjoyed my meal at La Nuova Cucina. But I'll give it a try anyway.

The Checklist: Not even open for a full year yet, this restaurant really has their act together and meets all of my requirements when looking at restaurants I'd recommend to others. Cool space? Check. Clean? Check. Good service? Check. Decent wine list? Check. Outstanding food? Double Check.

The Space: La Nuova Cucina is located on Sand Lake Road and is pretty much an independently owned and shining gem stuck between a swarm of heavy hitting chain restaurants. My first feeling when I entered the restaurant was that it reminded me of what I envision modern bistros in Italy to look like. The space is small, but it gives more of an intimate feeling rather than a claustrophobic one. Exposed brick and simple art work adorn the walls, and the floor is a rather nice dark wood. Seating is comfortable with detached pillows on each chair. I also caught a glance into the kitchen on my way to the restroom and was impressed by it's organization and what looked to be a clean environment. (And, for the record, I loved the wallpaper in the ladies room!)


The Food: But beyond the ambiance, I immediately felt comfortable and welcomed. Diners are served with complimentary Amuse Bouche between courses, that are described by servers as Gifts from the Chef. So we started our meal not only with the yummy herb biscuits, but also with their version of Caprese Salad: One bite of cherry tomato, goat cheese and a small dollop of pesto.


I enjoyed the Arancini for my appetizer-small fried rice balls that were filled with melted Mozzarella cheese. What really made the dish for me was the sweet yet tangy roasted red pepper sauce. It complimented the Arancini perfectly. After our appetizers we were treated to another Gift from the Chef-thinly sliced cold zucchini rolled around a ricotta, shrimp and dill salad. It was absolutely fantastic.


I went a bit over the top and ordered the Gnocchi al Emmenthal E Filet Mignon aka Filet with Gnocchi in an Emmental cheese sauce for my entree. A huge bowl of tender, melt in your mouth gnocchi with a subtle sauce, it was topped with a few slices of fork tender filet. This dish was amazing, and I loved the fun play on steak and mashed potatoes!

Just before our dessert we had our last Gift from the Chef: a small spoonful of berry sorbet with a spritz of a sweet red wine. And when I say spritz, I mean spritz. The server literally sprayed a bit of the wine onto the sorbet with a spritz bottle. I finished off my meal with Pera al Vino Rosso Gelato al Pistacchio-red wine poached pears with pistachio gelato. While not impressed with the pears, this gelato was delicious. Not too sweet with chunks of crunchy pistachios, this is on the list of my favorite ice cream flavors.

The wine list had a worlly variety and was not overly priced. We had a bottle of Vernaccia di San Gimigano-a well balanced and complex white wine hailing from Tuscany. I would like to see a few more white Italian options on the list as three out of the four offered were Pinot Grigio.

I would highly recommend this restaurant to anyone. Families, friends and couples all seemed to be having a great time. It's centrally located on Restaurant Row for the locals. And it you're visiting Orlando, it's close to many fine resorts including the gorgeous Ritz-Carlton Orlando Grande Lakes.

So, I guess I was able to put my enjoyment of this restaurant into words after all!

What did you do at work today?

Just another reason my job rocks.

Faux Houston's Chicken and Couscous by Kathleen

This couscous salad is amazing! Perfect for those of use with a little bit of a salty/sweet tooth!

The Plan

Chop.

Boil Water.

The Ingredients

1/4 cup Couscous
1/4 cup Boiling Water
1/8 tsp Chicken Base / Bouillion
1/4 cup Tomatoes, seeded and diced
1/4 cup English Cucumber, diced
1 Shallot, minced
1/2 clove Garlic, minced
1 tbsp Basil, minced
1 tsp Mint, minced
2 tbsp Lemon Juice, freshly squeezed
1/2 oz Golden Raisins
1/4 oz Almonds, Sliced
4 oz Chicken Breast, grilled (pan spray) and sliced on bias
S&P to taste

The Method
Combine water and chix base, stir until dissolved. Pour over couscous. Stir to combine, season. Let stand 5 minutes.

Combine tomatoes, cucumber, shallot, garlic, basil, mint, lemon juice, raisins and almonds. Combine with couscous after its plumped up.

Top with Chicken and pour resting juices over the top!