Greek Chicken and Feta Couscous

I decided to crack open my Rachael Ray 30-Minute Get Real Meals cookbook and make dinner from it. I found this really tasty chicken and salad recipe but the only problem was that I didn't have anything for the salad. So I looked in my pantry found the couscous and went to work. I am a huge fan of the yogurt marinated chicken. It not only kept the chicken moist but it gave it flavor as well. If you use wooden skewers be sure to soak them in water for at least 15 minutes before you use them. It helps to keep them from burning as fast as they would if they were dry.

• 1 c. plain fat free yogurt
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1 Tbsp. Montreal steak seasoning
• 2 chicken breast, cut into bite size chunks

1. In a bowl combine yogurt, spices and chicken and let marinate one hour in the refrigerator.
2. Thread meat onto skewers. Brush the grill with oil and grill meat for 5-6 minutes on each side.

Feta Couscous

• 1 (5.4 oz) box wild mushroom couscous
• 1/4 c. feta, crumbled
• 2 plum tomatoes, chopped small
• 1 tsp. dried oregano

1. Follow the direction for the couscous but add oregano to the water.
2. After fluffing the couscous add tomatoes and feta and mix.

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On another note after 6 years of service in the Marine Corp, The Mr. picked up Staff Sergeant yesterday. I could not be more proud of him. They did the promotion at the National Museum of the Marine Corp and they even let me pin him.