Ingredients
4
boneless skinless chicken breasts (4 oz each)
1
cup plain nonfat Greek yogurt
1/2
teaspoon pepper
1
cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1
cup water
1
box (7.6 oz) uncooked whole wheat couscous (1 1/4 cups)
2
teaspoons olive oil
1/2
cup chopped fresh mint leaves
1/2
cup chopped fresh cilantro
2
tablespoons spicy harissa
2
tablespoons lemon juice
1
clove garlic, finely chopped
Preparation
In large bowl, mix together Marinated Chicken ingredients, tossing to thoroughly coat chicken. Cover and refrigerate at least 30 minutes but no longer than 12 hours.
Meanwhile, spray gas or charcoal grill grate with grill spray. Heat grill.
In 4-quart saucepan, heat chicken broth and water to boiling over medium-high heat. Add remaining Herbed Couscous ingredients; stir, and heat to simmering. Cover; turn off heat, and let stand 5 minutes. Fluff couscous, then transfer to large bowl, and set aside to cool.
Mix Harissa Drizzle ingredients; set aside.
Transfer chicken to clean plate, letting excess marinade drip back into bowl. Discard marinade. Place chicken on grill, top side down. Cover grill; cook 5 minutes, then turn 90 degrees and cook 2 to 3 more minutes, until char marks form. Turn chicken over, and continue to cook 3 to 4 minutes or until instant-read thermometer inserted into thickest part of chicken reads 165° F.
Transfer to serving platter; cover with foil, and allow to rest 5 minutes before serving.
Add olive oil and herbs to couscous and toss to coat. Divide couscous evenly between 4 serving plates; top with chicken and Harissa drizzle.
