Ingredients
- 2 tbls finely chopped fresh
parsley
- 1/4 tsp ground ginger
- 1/4 tsp ground cumin
- 1/8 tsp ground coriander
- 1/2 tsp salt
- 1/2 tsp crushed red pepper
- 5 tbls plain low-fat
Greek-style yogurt, divided
- 2 tbls fresh lemon juice,
divided
- 3 garlic cloves, minced and
divided
- 1 pound skinless, boneless
chicken breast halves, thinly sliced
- 2 tbls extra-virgin olive oil
- 1 tablespoon tahini
- 4 (6-inch) pitas, halved
- 1/2 cup chopped cucumber
- 1/2 cup chopped plum tomato
- 1/4 cup pre-chopped red onion
Method
- Combine first 6 ingredients
in a large bowl; stir in 1 tablespoon yogurt, 1 tablespoon juice, and 2
garlic cloves.
- Add chicken; toss to coat.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken
mixture to pan; sauté 6 minutes or until browned and done, stirring
frequently.
- While chicken cooks, combine
remaining 1/4 cup yogurt, remaining 1 tablespoon lemon juice, remaining 1
garlic clove, and tahini, stirring well. Spread 1 1/2 teaspoons tahini
mixture inside each pita half; divide chicken evenly among pita halves.
- Fill each pita half with 1
tablespoon cucumber, 1 tablespoon tomato, and 1 1/2 teaspoons onion.
Ingredients
- 2 1/3 cups water
- 1 (14 1/2-ounce) can
vegetable broth
- 1/2 cup sun-dried tomatoes
- 1 3/4 cups uncooked couscous
- 3 cups chopped cooked chicken
breast
- 1/2 cup (2 ounces) crumbled
feta cheese
- 1 cup chopped fresh flat-leaf
parsley
- 2 (6-ounce) jars marinated
artichoke hearts, undrained
- 1/4 tsp freshly ground black
pepper
Method
- Combine 2 cups water and
tomatoes in a microwave-safe bowl. Microwave at high 3 minutes or until
water boils; cover and let stand 10 minutes or until soft. Drain and chop;
set aside.
- Place 1/3 cup water and
vegetable broth in a large saucepan; bring to a boil. Stir in couscous.
Cover, reduce heat, and simmer 8 minutes or until tender. Remove from
heat; stir in tomatoes and remaining ingredients.
