Recipe of the Month: Moughrabieh /Moghrabieh Salad with Yogurt    
Ingredient
 1 cup of Moughrabieh
 3 Cucumber, medium sized, diced
 4 Chicken Breast cut into small slight wedges
 1 small Onion, finely chopped
 1 garlic gloves, finely chopped
 � teaspoon of oregano
 � teaspoon of basil
 1 teaspoon of dry mint
 1 tsp of chicken spices
 1 teaspoon of table salt (to taste)
 2 tablespoon of freshly squeezed lemon juice
 1 tablespoon of extra virgin olive oil
 2 tablespoon of lemon juice
 1 tablespoon of canola oil
 4 cups of yogurt
 2 cups of water
 1 teaspoon of butter

1- In a saucepan, heat the canola oil and fry the chicken breast until they become tender. Once they are finely cooked, add the chicken spices and pour the lemon juice on olive oil together and drop on chicken. Turn off the heat.
2- In an independent boiling pot, put the water, salt and Moughrabieh on medium heat. Cover and let gently bring to a boil until the moughrabieh become tender. Once the Moughrabieh is finely boiled, put the butter on top and fluff up.
3- To serve put the moughrabieh in a flat wide serving dish, than use the diced cucumber as a boundary marker and the cooked chicken on top.
4- Season with oregano and basil to taste.
5- Aside you can serve the Yogurt mixture (= Yogurt, garlic, salt and mint mixed all together)

Bon appétit