AuthorShannon
In a large bowl mix 1/2 cup plain yogurt, juice of 1 lemon, 1 tsp oregano, 1 tsp parsley, 1/2 tsp garlic powder, 1 tsp olive oil, 1/2 tsp salt, and pepper. Add chicken thighs and let marinate for 30 minutes- 8 hours.
Heat grill to medium high heat. Cook chicken thighs for about 6 minutes per side or until they reach an internal temperature of 165 degrees.
Bring 1 1/2 cups water to boil. Add 1 cup israeli couscous, remove from heat and cover 10 minutes. Fluff with fork and add 1/4 tsp oregano, 1/4 tsp parsley, a squeeze of lemon, salt and pepper. Cover and let stand 10 minutes
Portion 1 cup of spinach and 1/2 cup of couscous in 4 bowls. Add slices of chicken, kalamata olives, red onion, tomato and artichokes. Sprinkle with feta cheese.
Ingredients
Directions
In a large bowl mix 1/2 cup plain yogurt, juice of 1 lemon, 1 tsp oregano, 1 tsp parsley, 1/2 tsp garlic powder, 1 tsp olive oil, 1/2 tsp salt, and pepper. Add chicken thighs and let marinate for 30 minutes- 8 hours.
Heat grill to medium high heat. Cook chicken thighs for about 6 minutes per side or until they reach an internal temperature of 165 degrees.
Bring 1 1/2 cups water to boil. Add 1 cup israeli couscous, remove from heat and cover 10 minutes. Fluff with fork and add 1/4 tsp oregano, 1/4 tsp parsley, a squeeze of lemon, salt and pepper. Cover and let stand 10 minutes
Portion 1 cup of spinach and 1/2 cup of couscous in 4 bowls. Add slices of chicken, kalamata olives, red onion, tomato and artichokes. Sprinkle with feta cheese.