Chicken Couscous

Makes 4 servings

Ingredients 

1 -1/4 c. Water

1 cube chicken bouillon

1 large clove garlic, minced

1 tsp salt

1 c. uncooked couscous

1/4 c. olive oil 

1/4 c. fresh lemon juice

2 tsp mustard

1/2 tsp Fresh black pepper to taste

1 TB Parsley

1 c. cooked, diced chicken

1-2 green onions, diced

1 large crisp apple, cored and diced

green or red grapes

Instructions

In saucepan:  add water, chicken bouillon, garlic, and salt and bring to a boil. Add couscous. Remove from heat and cover. Let stand 5 minutes. Fluff couscous with a fork and let cool. Makes about 2 cups.

In a small bowl: combine olive oil, lemon juice, mustard, parsley and pepper; mix well.

In a large bowl: combine cooled couscous and olive oil mixture; toss to coat all ingredients.

Add chicken, green onions, apple and grapes

Refrigerate and serve COLD. Yumm!

French Banana Pancakes

TOTAL TIME: Prep: 10 min. Cook: 30 min.
YIELD:5-6 servings

Ingredients

PANCAKES: 1 cup all-purpose flour
1/4 cup confectioners' sugar
1 cup milk
2 eggs
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt

FILLING: 2 TB butter
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup half-and-half cream (or whole milk)
3-4 firm bananas, halved lengthwise
Whipped cream and additional cinnamon, optional

Directions

1. Sift flour and confectioners' sugar into a bowl. Add milk, eggs, butter, vanilla and salt; beat until smooth.

2. Heat a lightly greased 6-in. skillet; add about 3 tablespoons batter, spreading to almost cover bottom of skillet. Cook until lightly browned; turn and brown the other side. Remove to a wire rack. Repeat with remaining batter (make 10-12 pancakes), greasing skillet as needed.

3. For filling, melt butter in large skillet. Stir in brown sugar, cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half of the bananas at a time to skillet; heat for 2-3 minutes, spooning sauce over them. Remove from the heat.

4. Roll a pancake around each banana half and place on a serving platter. Spoon sauce over pancakes. Top with whipped cream and dash of cinnamon if desired. Yield: 5-6 servings.

Recipe by Taste of Home at http://www.tasteofhome.com/recipes/french-banana-pancakes