What started out as a quick meal of leftovers that I whipped up, turned out to be a delicious meal! So good that I had to document it.
Ingredients: Fresh cooked tri-color pearl cous cous in organic vegetable broth, leftover shredded chicken cooked in a skillet/oven, leftover snow peas and zucchini charred in a skillet with drizzle of canola oil, extra virgin olive oil, organic garlic powder, sea salt, organic rosemary, crushed red pepper.
The Looseleaf Cookbook 