Finely diced tomatoes, approximately 1 medium tomato
Finely diced red onions, approximately 1 small onion
4 tablespoons Extra Virgin Olive Oil
1 fresh lemon
Salt and Pepper to taste
1 cup cooked Tri-color Couscous
4 oz. Honey Mustard Dressing
Preparation
Makes 2 Servings
Cook Chicken Shawarma slices following packaging directions.
Lightly toast pita bread on skillet or grill. Cut into triangles
In a medium bowl, gently toss the salad with the vegetables and lemon olive oil dressing.
Build your platter by layering the hot chicken shawarma slices on the serving platter. Layer the hot tri-color couscous onto the platter. Wedge the pita onto the platter
