Spicy Chicken Shawarma

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

1. Combine first 6 ingredients in a large bowl; stir in 1 tablespoon yogurt, 1 tablespoon juice, and 2 garlic cloves.
2. 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.
3. 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.
4. Fill each pita half with 1 tablespoon cucumber, 1 tablespoon tomato, and 1 1/2 teaspoons onion. 

Couscous with Artichokes, Feta, and Sun-Dried Tomatoes

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

1. 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.
2. 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.