Cool Couscous Salad

I made this today for me and some of my housemates. They all loved it. My favorite part is the dressing. Grab a lemon and squeeze!
Recipe courtesy Sandra Lee of Food Network



Prep Time:30 min
Cook Time:10 min
Serves:
4 to 6 servings

Ingredients
1 (10-ounce) box instant couscous
6 ounces marinated artichoke heart quarters - drain and reserve liquid
1 cup halved cherry tomatoes
3 scallions, thinly sliced on a diagonal
1 (15-ounce) can chickpeas, drained and rinsed
1 large cucumber, peeled, seeded and cut into large dice
1/2 cup loosely packed mint leaves, roughly torn
1 store bought roast chicken
1 lemon, juiced
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
Pinch cayenne pepper

Directions
Make the couscous according to the directions. Uncover and fluff with a fork. Transfer the couscous to a large bowl and let cool.

To the couscous, add the artichoke quarters, cherry tomatoes, scallion, chickpeas, cucumber and mint.

Remove the breasts from the roast chicken - reserve the rest of the chicken for another use. Remove skin and cut the breasts into small pieces. Add the chicken to the couscous.

In a small bowl, whisk together the reserved lemon juice, olive oil and the reserved artichoke liquid. Season with salt, pepper, and a little cayenne pepper, to taste. Pour this dressing over the couscous mixture and toss lightly to combine.

Coconut Mango Chicken with Black Beans

I clipped out this recipe from Rachel Ray's summer 2008 magazine. Have not made it yet but it sounds amazing!

Serves: 4 Prep: 15 min Cook: 15 min

INGREDIENTS:
1 tablespoon vegetable oil
1 pound boneless chicken breast, cut into strips
2 teaspoons ground coriander
1/2 cup chicken broth
1 cup coconut milk
1 mango, peeled and cut into 1/2 inch pieces
Salt and pepper
two 15 ounce cans black beans, rinsed
2 tablespoons fresh lime juice
1/4 cup chopped mint

DIRECTIONS:
1. In a large skillet, heat oil over high heat. Add chicken and cook, turing once, until browned, about 3 minutes. Add coriander and stir for about 30 seconds. Add chicken broth, lower heat and simmer for 3 minutes, scraping up any browned bits; transfer to plate. Add coconut milk to skillet, increase heat and boil to reduce by half about 4 minutes. Stir in mango and cook until warmed through. Return chicken to the skillet, toss and remove from heat; season with salt and pepper.
2. Meanwhile, in a medium saucepan, simmer black beans over low heat. Stir in lime juice and 3 tablespoons mint.
3. Divide beans among 4 plates. Top with the chicken and remaining mint.

Oatmeal Chocolate Coconut Chewy Cookies

Here is a wonderful cookie recipe that I have made for many parties and received great reviews. The recipe will yield more than 30 servings if you make the rounds small. I found this recipe at http://allrecipes.com/.

HAPPY BAKING!

INGREDIENTS: Yields: 30 servings
1 cup butter, softened
1 1/4 cups packed brown sugar
1/2 cup white sugar
2 eggs
2 tablespoons milk
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups rolled oats
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)
1 cup shredded coconut

DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the butter, brown sugar and white sugar until smooth.
Beat in the eggs one at a time, then stir in the milk and vanilla.
Combine the flour, baking soda and salt; stir into the sugar mixture until well blended.
Stir in the oats, chocolate chips. walnuts and coconut until evenly distributed.
Drop by rounded tablespoons onto ungreased cookie sheet. Medium to small rounds are perfect.
3. Bake 10 to 12 minutes in the preheated oven for a chewy cookie or 14 minutes for a firmer cookie.
4. Cool for 1 minute on the cookie sheet and then remove to wire rack. Cool completely and then store in sealed container.