1/2 cup(s) water
1/3 cup(s) couscous, preferably whole-wheat
1 cup(s) chopped fresh parsley
1/2 cup(s) chopped fresh mint
1/4 cup(s) lemon juice
3 tablespoon(s) extra-virgin olive oil
2 teaspoon(s) minced garlic
1/4 teaspoon(s) salt, divided
1/4 teaspoon(s) freshly ground pepper
1 pound(s) chicken tenders
1 medium tomato, chopped
1 cup(s) chopped cucumber
4 10-inch spinach or sun-dried tomato wraps or tortillas
Bring water to a boil in a small saucepan. Stir in couscous and remove from the heat. Cover and let stand for 5 minutes. Fluff with a fork. Set aside.
Meanwhile, combine parsley, mint, lemon juice, oil, garlic, 1/8 teaspoon salt, and pepper in a small bowl.
Toss chicken tenders in a medium bowl with 1 tablespoon of the parsley mixture and the remaining 1/8 teaspoon salt. Place the tenders in a large nonstick skillet and cook over medium heat until cooked though, 3 to 5 minutes per side. Transfer to a clean cutting board. Cut into bite-size pieces when cool enough to handle.
Stir the remaining parsley mixture into the couscous along with tomato and cucumber.
To assemble wraps, spread about 3/4 cup of the couscous mixture onto each wrap. Divide the chicken among the wraps. Roll the wraps up like a burrito, tucking in the sides to hold the ingredients in. Serve cut in half.